I recently made a D-E-L-I-C-I-O-U-S spicy linguine with portobello mushrooms dish with Eataly Pasta – Morelli Red Chilli Linguine!
While S was in Chicago not long ago, for his surprise bachelor party, alongside the famous Garrett Popcorn he brought back, he also picked up goods from Eataly for us to enjoy back in Toronto! When visiting New York or Chicago, Eataly is one of our favourite destinations to drop in to. I read online that EATALY won’t be coming to Canada until at least 2017, so for now, we drop by when we travel!
Linguine is one of my favourite pastas to cook with!
So when S came home with this Eataly Pasta – Red Chilli Spicy Linguine, soooooo many dinner options came to mind. Linguine Vongole has to be my legitimate ALL-TIME favourite dish to order when dining out, but I unfortunately didn’t have all the right ingredients at home to make my own, nor the time to run to the St Lawrence Market to pick them up. What I DID have in the house were some portobello mushrooms and a jar of our (pantry staple) Classico Florentine Spinach and Cheese pasta sauce – which serves as the perfect option when mom isn’t in town to make us her homemade Italian ragu!
So I quickly put some water to boil on the stove while I sliced up the mushrooms into quarters and quickly flash fried them with some extra virgin olive oil. I added the pasta sauce to a pot with some sauteed minced garlic (because I have an undying and never fading relationship with this ingredient), turned the heat to medium and voila! In less than fifteen minutes we had a delicious, savory meal. The spice from the Eataly pasta balanced nicely with the sauteed garlic and mushrooms and the spinach and cheese from the Classico sauce.
What you need:
- Eataly Pasta – Morelli’s Pasta with Red Chilli
- Classico Pasta Sauce of your choice
- 2 cloves of minced garlic
- 10 portobello mushrooms, sliced evenly in four
- 2 tablespoons of extra virgin olive oil
Nick Joly | Inspired by Nick
Stay True. Stay Humble. Stay Inspired.