This is exactly what happens when things just come together. I scavenged, scrambled and scrounged through the multitude of deliciousness my wife always stocks. The leftovers that usually & inevitably get tossed were instead exactly the thing that tied it all together.
This dish was savory and warm and so goddamn satisfying. Sylvie, even with her stuffed pretzel/milk belly, climbed up on the dining bench and started stuffing her face. I think the deep earthy flavors of the sauce were well balanced by the fine light texture of the vermicelli. Would also make a great lunch, maybe with a squeeze of lemon and an iced tea. (actually just had it for lunch with Jess...perfect.)
Ingredients:
• 4 cloves of garlic - chopped
• 1 med onion - halved & sliced
• 8 - 10 mini peppers (raw) - sliced
• 2 portobello caps - halved & sliced
• 1/2 cup chopped oil-infused sun-dried tomatoes
• 1/2 cup dry sherry
• 4 tbsp sun dried tomato pesto (this was the leftovers from a larger container of pesto - most likely destined for the trash since 4 tbsp of pesto won't really get a meal, but enhances the flavors of the created sauce)
• large handful of fresh basil
• 1 lb micro thin rice vermicelli
• olive oil
• salt & pepper
Once all veggies are prepped, start by turning on pasta water.
In a large steel pan, saute the onions with a good amount of olive oil, medium to medium/high (Jess, set the dial to 6). You don't want them to just sweat, but also not to caramelize too much. No salt yet, this is my secret...I add salt at the end to prevent the veggies from bleeding their liquids right away. When the onions are good and translucent, add the peppers. These should be in little bite-sized rings and add sweetness. When they are slightly carmelized, drop the shrooms in and drizzle them with olive oil before mixing it all up. Let saute for 1 - 2 min, stirring once or twice, then add sherry and sun dried tomatoes. Cook until mushrooms are tender.
When pasta water boils, add vermicelli and remove from heat and cover for 3 minutes. When tender, use pasta spoon to add vermicelli directly to vegetables. Mix well and serve immediately with fresh grated reggiano parmesan.
