Melissa Jo’s Mediterranean Pasta
This pasta dish has been passed down to me from my mother. I named it Melissa Jo’s Mediterranean Pasta, but the original name was Pasta 264. She made it for years and years at the restaurant she worked at and eventually owned. Every time I went to the restaurant it was always my order. And now we make it every Christmas Eve, as well! It is truly a beautiful recipe! I know you will love it!
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Tips & Tricks:
- Pasta Water: scoop and set aside a cup full of pasta water while the pasta is boiling in the water or save some while you are draining the pasta to use in the sauce. This will loosen up your sauce and make it extra creamy and PERFECT!
- Cookware: Make sure you are using a skillet or pan with high sides. This is the one I love: https://amzn.to/3zUse5f
- White wine: If you don’t cook with wine, you can leave this out. But, it adds such an amazing flavor! I use a chardonnay. Just make sure it’s something you would drink!
- Mushrooms: sauté the mushroom’s in a separate pan. Drain out and discard any of the liquid the mushrooms make in the pan before adding them to your dish.
Melissa Jo Real Recipes
Melissa Jo’s Mediterranean Pasta
Ingredients:
- 1 lb. of penne pasta (or I used mostaccioli rigati)
- 2 large tomatoes chopped
- 8 oz. of white mushrooms sliced
- 2-3 oz. of sliced black olives
- 14 oz. can of artichoke hearts drained and chopped
- 1 onion (yellow or sweet)
- 4-6 cloves of minced garlic
- salt, pepper, and garlic powder to taste (layer and taste as you go)
- 1/2 tsp. of crushed red pepper
- 2 tbsp. of butter
- 1-2 tbsp. of olive oil
- fresh basil chopped
- fresh parsley chopped
- 1/2 cup of white wine
- 1/2 cup of pasta water
- Pecorino Romano Cheese grated
Directions:
- sauté the mushrooms in a separate small pan in butter and season with salt & pepper
- bring a large pot of water to boil. add salt once it’s boiling and then cook the pasta according to the directions on the box
- in a large skillet sauté the onions until translucent in butter and olive oil
- season the onions with salt, pepper, and crushed red pepper
- add the garlic and sauté about 1-2 minutes
- add the tomatoes, artichokes, and olives (sauté another 5 minutes or so)
- drain out all of the liquid that the mushrooms created in the pan and discard. Then, add the mushrooms to the skillet. (check for seasoning and add more salt and pepper)
- add garlic powder
- add the fresh basil and parsley
- deglaze the pan with white wine (let the alcohol cook out before adding next ingredients. About 2 minutes)
- add the pasta water
- simmer for about 5 minutes
- add the pasta into the skillet
- incorporate all together and mix
- top with Pecorino Romano cheese and cracked black pepper
- garnish with more basil
- SERVE and ENJOY!!
