If I do say so myself. Inspired after watching favorite Lidia Bastianich’s Saturday show. Yet, I didn’t want meat or fish in the dish. A bright balance of ingredients came together just as I tasted them in my mind. A perfect supper with Frog’s Leap Zin. A little sauce dominates the taste.
Make spaghetti as directed. Half a DeCecco box for 2. Meanwhile, drain and chop a can of Cento whole Italian tomatoes. Chop 10 Crimini mushrooms into quarters. Chop 14 Kalamata olives. Chiffonade 20 fresh basil leaves and julienne half a lemon peel (no pulp). Mince 2 cloves garlic. Drain 1 tbs. capers.
In a heavy cast iron fry pan, brown the mushrooms in olive oil. Add ground black pepper, dried oregano and thyme, to taste; half the minced garlic. Deglaze with a quarter cup of the Zinfandel. Add the chopped tomatoes, olives and capers. Stir and heat for a couple of minutes only. Should stay chunky.
Stir the drained pasta with a little butter and pepperoncini flakes, rest of minced garlic. Serve in bowls. Spoon sauce on top of the pasta, then finish with the fresh basil and lemon peel. Amounts of ingredients need to be balanced so that none of the tastes overwhelm others. Basil and lemon shine.