Seashell pasta with tomato/mushroom sauce; broccoli – 20 December 2016

main161220Moi cooking at Mom’s. We ate at the table, instead of in Mom’s room by the TV as usual.

setting161220Brother B had opened a can of whole, peeled tomatoes, which he likes to put over the Knorr pasta “sides” (which are more like main dishes), and I asked if I could use up the rest. I took out five of the lovely brown mushrooms he had bought (could have used more), cleaned and sliced them, and also minced a clove of garlic that I had brought with me. Didn’t have an onion or fresh herbs, but had a shelf of dried herbs, and I had onion salt.

I cooked the garlic for a minute or less in olive oil, then added the sliced mushrooms and cooked till they were soft. Added the tomatoes, and broke them up with a cooking spoon. wine161220Added 1/4 tsp each of onion salt, dried thyme, basil, and oregano leaves, and later another 1/4 tsp onion salt, and cooked down while the seashells and broccoli cooked. heated the bowls with the pasta water and served. Meanwhile I cooked half of the broccoli head B had bought, steaming it 4 minutes, draining the pan (into the serving bowls), then adding butter, the broccoli, and salt, and tossing before serving. B cut two slices of the nice multigrain bread he got Sunday at Giant, and I opened a bottle of Villa Travignani Chianti that I bought during my last visit, at the local county wine store. I don’t love it the way I do the set we got at Grocery Outlet last year, interestingly.

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