Spaghetti with mushrooms and capers
4 servings
40 minutes
Spaghetti with mushrooms and capers is a refined dish of European cuisine, infused with the aromas of fresh vegetables, spicy seasonings, and piquant ingredients. Its history traces back to traditional Mediterranean recipes where pasta combines with natural products to create a harmony of flavors. Tender mushrooms, lightly caramelized in olive oil, add a deep earthy note to the dish. Pickled capers and olives bring a tangy zest, while fresh herbs and spices create a vibrant bouquet of flavor nuances. Served with grated Parmesan that melts smoothly, giving the pasta a rich creamy taste. Perfect for both a cozy family dinner and a festive table, it surprises with its combination of simplicity and elegance.
1
Remove the stems from the tomatoes. Blanch the tomatoes, peel them, cut them in half crosswise, and remove the seeds. Dice the flesh into small cubes. Finely chop the onion and garlic. Wash the mushrooms, clean them, slice them thinly, and drizzle with lemon juice. Wash the celery and chop it very finely. Wash the paprika, cut it in half, clean out the insides and slice it into thin strips.
- Tomatoes: 1 kg
- Onion: 2 heads
- Garlic: 2 cloves
- Fresh button mushrooms: 100 g
- Lemon juice: 2 tablespoons
- Celery stalk: 2 stems
- Green sweet pepper: 2 pieces
2
Pour olive oil into a pot, heat on low or medium heat, add onion, garlic, and sauté until golden brown. Add mushrooms and fry for 5 minutes. Stir in celery and pepper, sauté for 2 minutes. Then add tomatoes and simmer for 15 minutes on low heat.
- Olive oil: 3 tablespoons
- Onion: 2 heads
- Garlic: 2 cloves
- Fresh button mushrooms: 100 g
- Celery stalk: 2 stems
- Green sweet pepper: 2 pieces
- Tomatoes: 1 kg
3
Put salted water on the fire for spaghetti. Remove the pits from the olives and slice them into thin strips. Wash and finely chop the herbs. Add olives and capers to the tomato sauce. Season with salt, pepper, oregano, cayenne pepper, and chopped herbs.
- Black olives: 8 g
- Pickled capers: 4 tablespoons
- Sea salt: to taste
- Ground black pepper: to taste
- Oregano: 1 teaspoon
- Cayenne pepper: to taste
- Dill: 2 stems
- Parsley: 2 stems
4
Boil the spaghetti, drain the water, and place the spaghetti on plates. Pour sauce over it and sprinkle with grated cheese.
- Durum wheat spaghetti: 400 g
- Grated Parmesan cheese: 150 g
