The Quiet Magic of Pasta: Garlic Shiitake Pappardelle

A simple, soulful pasta where every ingredient has its moment to shine

There’s something almost meditative about a great bowl of pasta. A few good ingredients, handled with care, turn into something far bigger than the sum of their parts.

That’s exactly what happens with Garlic Shiitake Pappardelle with Fresh Arugula.

It starts slow, with shiitake mushrooms caramelizing in a blend of butter and extra virgin olive oil until they’re deeply golden and packed with umami. Then garlic slips into the pan to bloom its flavor into everything around it.

A splash of white wine vinegar unlocks all the rich, browned bits and lifts the dish with just the right brightness. And when the wide ribbons of al dente pappardelle and their reserved cooking liquid meet the pan, a silken sauce forms almost instinctively.

At the very end, a handful of fresh arugula folds in, wilting slightly, staying peppery, and adding the bite that balances everything else. A dusting of grated Parmesan and a crack of fresh black pepper bring it all home.

This is thoughtful cooking. The kind that reminds us that when you let great ingredients speak, they can create something quietly extraordinary.

Ingredients

• 12 ounces pappardelle pasta

• 2 tablespoons extra virgin olive oil

• 2 tablespoons unsalted butter

• 6 cloves of garlic, minced

• 1⁄2 pound shiitake mushrooms, stems removed and sliced

• 2 tablespoons white wine vinegar

• 1⁄2 cup Parmesan cheese, grated (reserving some for garnish)

• 2 cups fresh arugula

• to taste, salt and ground black pepper

• for garnish, freshly chopped parsley

Directions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add the pappardelle and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta and set aside.

2. Sauté the Mushrooms:
   While the pasta is cooking, heat the extra virgin olive oil and butter in a large skillet over medium heat. Add the sliced shiitake mushrooms to the skillet and cook for about 4-5 minutes, stirring occasionally, until golden brown and tender. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

3. Deglaze the Pan:
   Add the white wine vinegar to the skillet, scraping up any brown bits from the bottom. Allow the vinegar to simmer for 1-2 minutes until it reduces slightly.

4. Combine with Pasta and Arugula:
   Reduce the heat to low, then add the cooked pappardelle to the skillet with the mushrooms. Toss to coat the pasta evenly with the vegetable mixture. Stir in the grated Parmesan cheese, allowing it to melt slightly into the pasta. Gradually add some reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Fold in the fresh arugula, letting it wilt from the heat of the pasta.

5. Serve:
   Divide the Garlic Shiitake Pappardelle with Arugula and Parmesan among serving plates. Garnish with freshly chopped parsley and additional grated Parmesan cheese.