Yes, you read it right. Pineapples. Okay, not even that, Pineapple JUICE.
But before you start fainting, just hear me out, okay? I came across this contest from Del Monte (and indeed, I was the dumb girl who forgot to check her mail, so saw it very late) but, when I did, I wanted to take part. Do you know why?
So I could share this recipe. This bizarre, but delicious recipe. Meant for people who likes pineapples on their pizzas along with mushrooms and jalapenos.
There, that did not sound wrong, did that now?
So, yes, my mother always thought of me as a weird girl.
But, when you give this a taste, I am sure you shall change your mind.
Oh, just read!
I used three Del Monte ingredients here, and PLEASE use the pineapple juice from this brand while cooking, because of ONE simple reason.
This pineapple juice is sweet and tart at the same time. It is not sickly sweet, like many others, and that is the key here. Too much sweetness spoils the pasta.
I’m sure that’s written down somewhere.
My recipe is simple. But, the key here is to eat it HOT and cook the pasta and the mushrooms side by side.
See, I have never really liked to cover pasta up with heavy, rich sauces. Not ever, unless I am making Lasagna. Then its a different ballgame altogether.
So, on one hand, start heating 1.3 liters of water, and when the water starts boiling drop 200 gm. Del Monte Spiralli Pasta. I have used regular ones here, because they are really lovely, and sometimes I just put some parm and olive oil on them and eat ’em up.
No wonder my weight scale is going silly.
Ahem. Okay, back.
On the other hand, heat a large frying pan, and add 2 tablespoons of butter. Do not cheat. Do not use margarine (Devil’s spawn, I tell you) or Olive oil. YOU NEED BUTTER for this one.
Let the butter get slightly brown.
Add 200 gm. chopped button or oyster mushrooms to the pan.
Stir thoroughly, and do not let them rest. Add a big sprinkle of salt, too. That will help draw out some of the beautiful mushroom juices from them.
Stir some more.
Okay, now add a tablespoon of Worcestershire sauce, and 60 ml. (one large peg) Delmonte pineapple juice.
Stir to combine, shaking the pan often.
Add your cooked pasta, plus 1/2 cup of the pasta cooking water. Stir thoroughly. Add some chopped olives, preferably from the Delmonte brand, a couple of teaspoons’ worth.
Shave some good quality Parmesan cheese. DO NOT GRATE. SHAVE. You need BIG pieces in there.
Add the cheese to the pasta, and then add the juice of a lemon. Adjust salt.
Serve, sprinkled with more pepper, immediately.