Farro Pasta with Pioppino Mushrooms and Tomatoes
Farro Pasta with Pioppino and Blistered Tomatoes
Cook time: ~40 minutes | Serves: 3
Ingredients
- 250g (8.8 oz) Farro Pasta (such as Cameroni or fusilli)
- 1/2 lb (8.8 oz) Pioppino mushrooms, trimmed and quickly rinsed
- 4–6 Cherry or grape tomatoes, halved
- 1/2 Onion, minced
- 1 Garlic clove, minced
- 1 Peperoncino (red chili pepper), minced (optional for heat)
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Fresh Parsley, minced
- 50g (1/4 cup) Parmesan cheese, finely grated (optional)
- Salt, to taste
Instructions
- Prep the Mushrooms: Pioppino mushrooms grow in tight clusters. Cut the individual stems away from the substrate base.
- Sauté Aromatics: Heat the olive oil in a large skillet over low heat. Add the minced onion, garlic, and peperoncino. Sauté until the onion is tender and translucent. Add a splash of water if needed to prevent the garlic from burning.
- Blister the Tomatoes: Add the halved tomatoes and 2–3 tablespoons of water to the skillet. Cover and cook until the tomatoes soften and begin to break down into a light sauce.
- Cook Mushrooms: Add the pioppino mushrooms to the skillet. Cover and cook until they are just tender.
- Boil Pasta: While the sauce simmers, cook the farro pasta in a large pot of heavily salted boiling water until al dente according to package directions.
- Combine: Drain the pasta, reserving about 1/2 cup of the starchy cooking water. Toss the pasta directly into the mushroom and tomato sauce. If it seems too dry, add a few splashes of the reserved pasta water.
- Serve: Stir in the Parmesan cheese (if using). Transfer to a serving dish and garnish with fresh parsley.