Chef’s Note

“The recipe calls for spaghetti, but then I saw a video of Pepin making the recipe with his daughter using penne; I think that would catch the sauce better. Still, it’s up to you!”








  • salt, to taste
  • 4 -5 baby bella mushrooms or 4 -5white mushrooms
  • 1 cupfrozen baby peas
  • 2 cupsdiced tomatoes (1/2-inch)
  • 1 12 tablespoonsgarlic, chopped
  • 3 tablespoonsanchovies, chopped with their oil
  • 34 teaspoonred pepper flakes
  • 14 cupextra virgin olive oil
  • 3 tablespoonsparmesan cheese, grated, plus extra for the table
  • 1 lbthin spaghetti
  • 34 cupcilantro leaf, loosely-packed
  • Directions

  • 1. Bring 3 quarts of salted water to a boil. Meanwhile, cut the mushrooms into thin slices. Pile the slices together and cut them into thin strips (julienne). You should have 1½ cups. Combine them in a large glass bowl with the peas.
  • 2. Add the diced tomatoes, garlic and anchovies with their oil to the bowl. Sprinkle some red pepper flakes, salt, olive oil and grated Parmesan cheese. Mix well.
  • 3. Add the pasta to the boiling water and cook for 7 to 8 minutes, or until done to your liking. Meanwhile, heat the tomato mixture in a microwave oven for about 2 minutes. When the pasta is cooked, ladle out about ¾ cup of the hot pasta water before draining the pasta, and mix it into the sauce in the bowl to help warm it up.
  • 4. Drain the pasta, and add it to the sauce along with the cilantro. Toss well for 15 or 20 seconds, and divide among the four hot plates. Serve immediately with extra grated Parmesan cheese.
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