Woo hoo, pasta twice in one week!! We were scheduled for salmon on Wednesday but changed direction when we found out that our restaurant dinner on Thursday would feature salmon. Making pasta was a simple solution since I had all the ingredients on hand.
I got a new mini food processor which, although noisy, makes short and great work of chopping up garlic and onions. Once I have the mushrooms partially cooked I drop in the chopped up onions and garlic followed by some dried oregano and red pepper flakes. And salt, do not forget to season as you go.
John cooked the orrechiette (little ears in Italian) for 8 minutes and then drained and added the pasta to my vegetables. Stir, stir. Add the reserved pasta water (1/2 to 1 cup) and 2 teaspoons of olive oil. Stir a little more and serve. Yum!