Spaghetti with Mushrooms, Oregano, and Garlicky Breadcrumbs

Click Icon to Share

INGREDIENTS

8 ounces spaghetti or other pasta shape
5 tablespoons butter divided
4 cloves garlic minced, divided
1/4 teaspoon red pepper flakes
1/4 cup breadcrumbs
10 ounces mushrooms cleaned and sliced
2 teaspoons fresh oregano leaves or 1 teaspoon dried
1/2 cup grated Parmesan
1-2 tablespoons chopped fresh parsley
kosher salt and black pepper

DIRECTIONS

1

Boil a large pot of water, salt generously, and cook pasta to al dente, according to package directions. When the pasta is tender, scoop out about 1/2 cup of the water; drain the rest and set pasta aside.

2

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add red pepper flakes and 1 clove of the minced garlic. Cook for 30-60 seconds, just until fragrant. Stir in the breadcrumbs and cook until golden, 1-2 minutes. Transfer breadcrumbs to a bowl or plate, wipe out the skillet, and return it to medium heat.

3

Melt another 2 tablespoons of the butter, then add mushrooms and oregano to the skillet. Cook for 3-4 minutes, stirring occasionally, until mushrooms are tender and browned. Season with salt and pepper, add remaining 3 cloves of minced garlic, and cook for 1 minute.

4

Reduce heat to medium-low and add the remaining 2 tablespoons butter, drained spaghetti, Parmesan, salt, and pepper. Toss well and add reserved pasta water, a little at a time, until the sauce is loosened to your desired consistency.