This dish is an easy meal to whip up on a weeknight.
All that blogging about nepitella made me hungry and so for dinner tonight, I whipped up this tasty dish with ingredients I had on hand. If you don’t have nepitella, you’re forgiven this time, and can substitute a mixture of basil and mint.
- One pound of spaghetti
- Extra-virgin olive oil (a quarter of a cup should do it)
- Button mushrooms, sliced. (About 12-16 oz.)
- Capers (about 1 tablespoon.)
- Nepitella (About 1 tablespoon of chopped up fresh. A little less if using dried.) (A mixture of basil and mint can be used as a substitute.)
- A pinch of red crushed pepper
- A half-pinch of nutmeg (this spice is powerful, use caution and add just a little. You can always add more if you desire.)
- Garlic (one clove, sliced)
- Butter (About a 1/2 tablespoon for taste.)
- Parmesano (aka: parmesan) cheese (about 1/4 cup.)
- Salt (to taste)
What I did
- Boil water in a large pot. When water boils, add spaghetti
- While water is boiling, cook mushrooms in about 2 tablespoons of the olive oil. Sprinkle with nepitella and salt.
- Half-way through cooking, add the red pepper to the mushrooms. Add the capers too.
- Cook mushrooms until well done. During the last five minutes, add the garlic (be careful not to burn). And add the nutmeg.
- Drain the spaghetti and put it back in the empty pot. Add the mushroom mixture and stir. Add about 2 tablespoons of the olive oil and the butter. Sprinkle on the parmesano cheese. Add salt to taste and serve.
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