Capellini alla Checca with Wild Mushrooms

Step 1

In a 10 inch saute pan, heat the cooking oil, then add the mushrooms and cook for a few minutes over high heat until wilted. Add the salt and stir.

Step 2

Push the mushrooms to the side of the pan, turn the heat to medium-low, add a drizzle of oil and the garlic. Cook the garlic slices until they’re just starting to brown around the edges, minding the heat and being careful not to burn them.

Step 3

Add the diced tomatoes, oregano, crushed red pepper flakes, another pinch of salt, and cook for a few minutes over high heat to evaporate some of the liquid.

Step 4

Add the tomato sauce and simmer a few minutes more. Add the pasta, toss and heat through, double check the seasoning for salt and pepper and adjust as needed, then toss, add the extra virgin olive oil, basil and mozzarella, remove from the heat and toss again.

Step 5

Using tongs, twirl the pasta and remove to a preheated pasta bowl. Twirl the pasta again in the bowl to give it some height, then pour the mushroom sauce from the pan over the top. Garnish with a few basil leaves, a little more extra virgin olive oil if you want, and some grated parm. Serve hot.