The Impatient Chef Recipe: Super Speedy Greek Linguini

 

The Impatient Chef is, of course, impatient when supper is needed, and the day was spent not thinking about supper. Quickly throwing something delicious together is a necessity.  I raided the fridge, and formulated a plan.  I found a container of cooked linguini, and a bag of mushrooms.  The rest could have cooked itself.  Note: the amount of linguini is not given in internationally recognized quantities.

Ingredients:

• 2 large handfuls Linguini (pre-cooked and stored in water)
• 10 medium sized Crimini Mushrooms, halved stem to stern, and then sliced.  
• 20 Kalamata Olives
• 1 can Artichoke Hearts (packed in water,  not the marinated kind)
• Crumbled Feta Cheese
• 1 oz Parmesan Cheese, shredded
• 1/4 cup Olive Oil (more if necessary to coat all noodles)
• 5 cloves garlic, sliced thin widthwise
• Salt 
• Freshly ground Pepper

Directions:

1. Drain linguini.  If you don't have pre-cooked linguini (what's wrong with you?) cook the whole pack, drain, run it under cold water, and then separate the 2 large handfuls.  This recipe feeds 2 people, so use that amount.  Let the pasta drain while preparing the rest.  It should go into the pan with as little moisture in the surface as possible so it won't stick.  
2. Slice the mushrooms and garlic.  Quarter the artichoke hearts lengthwise.  Note on the artichoke hearts:  The Impatient Chef like Trader Joes' packed in water Artichoke Hearts.  Napoleon (not the general) has a similar product.  Packed in water is crucial for this recipe.  
3. Shred the parmesan cheese, and crumble the feta.  
4. Heat up a large iron skillet.  When a few drops of water evaporate within a few seconds, it's ready to use.  Add the olive oil, and then the mushrooms.  Sauté them, stirring often, until soft, and that pleasant mushroom smell is emanating from the pan.  Add the garlic, and stir constantly for about a minute.  You don't want the garlic to brown.  Add the artichoke hearts, and kalamata olives.  Cook until warmed.  You can add the olives later if you want.  My wife does not like them, so I add them when I add the feta.  
5. Add salt and pepper.  Stir for another 30 seconds.  I used about 1/2 tsp of salt, and about a teaspoon pepper.  This dish thrives on proper application of pepper.  It's okay to leave a little out at this point, and add more later to taste.  Remember the total amount that you use, and use that amount in this step the next time you make this dish.  Getting the pepper taste into the oil is important.  The oil is what carries the flavor in this dish.   
6. Add the noodles, and turn them constantly until they are warmed.  I used a pair of tongs to mix the ingredients into the noodles, and to turn them while they warmed.  Why start with cold noodles?  Other than that's what I started with, I think that they get more time to absorb the flavors.  
7. Add the parmesan cheese, and keep the noodles moving until it is melted.
8. Serve with crumbled feta cheese.  

Enjoy!

--The Impatient Chef