Tuscan pasta

Our one and only experience in Tuscany was on a train. Sitting on the floor between two cars and just outside the bathroom door. Not the most appetizing voyage of our lives. Still, we saw a little of the countryside through the windows and continue to have romantic notions of renting a villa there someday.

So what makes this pasta Tuscan? We have no idea. It just sounded right. 

The recipe actually came from our Californian friend Vanessa, who  made it for us back in 2000. Her instructions read more like a stream of gastronomic consciousness (Add a hunk 'o butter...splash in some beer if you like...etc.). Which we adore. But, which we did not imagine you'd appreciate as you're standing in your kitchen thinking, 'okay, what exactly is a hunk?'

We've figured out the proportions for you. You're welcome.

This combination of ingredients is truly inspired (thank you Vanessa). It makes a rich, extremely flavorful sauce that is not quite red but dances across your palate in all its Mediterranean complexity.

Rating: Truly 1/2 assed (Simple, but not ridiculously so)

Here's what you need and how you do it

1/2 – 3/4 pound pasta, cooked to almost al dente and drained

Olive oil

1 Tablespoon garlic, minced

1/2 cup portobello mushrooms (black gills scraped out, mushrooms diced)

3/4 cup roasted red peppers (plus some liquid)

2 Tablespoons butter

1 teaspoon anchovy paste

1/2 cup beer

1 15-ounce can diced tomatoes (with liquid)

1 can artichoke hearts

1/4 cup fresh, flat-leaf parsley, chopped

1/4 cup fresh basil, chopped (optional)

1/4 cup red wine (optional)

Salt and pepper to taste

Romano or parmesan cheese, grated

Heat olive oil in a large skillet. Add garlic and sauté 2 to 3 minutes. Dump in rest of ingredients and let simmer for about an hour.

Combine mostly cooked pasta with sauce and let simmer another five or ten minutes.

Top with grated cheese.

For a printable version of this recipe, click here.

Comments

[maris]

You've had more experience with Tuscany than I have! Your pasta looks great - I don't know how anyone could not like pasta!

[prettyneato]

This sounds very good - and pretty simple. I like the base, and I think it would be awesome with some ground italian sausage! I am so making this.

Thanks!

[Michele]

I was good until I hit the anchovy paste. Do you think it would be okay if I felt that out?

[Suzanne]

interesting, I've never heard of beer and wine in the same recipe!