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As Easy As Pasta September 13, 2007

Posted by Jim Berkin in Cooking, Food.
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Never mind the one day Italian pasta strike, here’s a quick one I threw together the other night which turned out rather good:

I sliced up some brown mushrooms and sweated ’em down in a tablespoon of olive oil and a pinch of salt over medium heat. Towards the end, I threw in some canned (non-marinated) artichoke hearts, quartered, just to give them a little “edge.”

Removed the vegetables from the pan, a little more olive oil in, and then some ground turkey, seasoned with salt and pepper. Browned this up and towards the end, hit it with a decent splash or two of a nice dry white wine.

Vegetables back in, a stir or two, and then two cups of the basic tomato sauce I’ve already blogged about. Simmered it for the time it took to boil up some thick spaghetti, and then tossed it all together.

It went very nicely with the aforementioned dry white wine. Sometimes the easiest things to cook are the most delicious.

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