DINNER | La Reine Spaghetti

I LOVE going out for dinner and one of the places I like to go (although Ben will say that I don’t because of a bad experience with a waitress and a me in a terrible mood) is Pizza Express.

La Reine pizza is my favourite pizza and i was inspired by it’s earthy flavour to try it with pasta. The La Reine Pizza has prosciutto cotto ham, closed cup mushrooms, black olives, creamy mozzarella & passata and i thought that i would try it with spaghetti to see if it still tasted as nice, and it did so here’s the recipe.

Ingredients

  • Closed cup mushrooms
  • Black Olives
  • Good quality mozerella
  • Sundried tomatoes
  • Prosciutto Cotto Ham
  • Spaghetti
  • Herbs: oregano, marjoram, basil, garlic
  • Salt and black pepper to taste

Method

  1. Put the spaghetti on – normally takes about 20 minutes
  2. Slice mushrooms, black olives, prosciutto and herbs separately
  3. Add mushrooms to a large, medium heated pan/wok with a little olive oil and a little butter (olive oil stops the butter from burning), add garlic and a little salt and pepper
  4. Once the mushrooms are soft add the tomatoes, prosciutto, olives and herbs (except basil)
  5. Drain the pasta when done
  6. Add pasta (with a little olive oil to prevent it sticking) to the prosciutto pan, mix in the mushrooms, herbs, prosciutto, tomatoes and olives
  7. Add salt, pepper to taste – or however you like it
  8. Right before serving add the basil and stir into the mixture
  9. Serve into bowls, tear and add the mozzerella
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