Pasta Giovanni

Pasta Giovanni is the Mediterranean weeknight winner that proves a great pasta doesn’t need a heavy sauce. Fettuccine tosses with garlicky olive oil that’s been infused with sautéed mushrooms, chopped pecans, parsley, sliced black olives, and tangy pimientos.

The pecans are the unexpected star. Chopped coarsely and tossed in raw, they add a buttery crunch that’s somehow exactly right against the pasta’s softness, like brown butter and garlic crystallized into nut form.

Fresh-grated Romano at the table is non-negotiable. Pre-shredded cheese has anti-caking agents that resist melting evenly, while fresh-cut Romano melts onto hot pasta in soft savory drifts.

Chef Tips

• Salt the pasta water heavily. It’s the only chance to season the noodle itself, and unsalted pasta tastes blank no matter how good the sauce is.
• Don’t drain dry. Reserve a half cup of pasta water before draining, then add a splash if the finished pasta looks dry. The starchy water binds oil to noodle beautifully.
• Sauté the mushrooms in batches if your pan is small. Crowded mushrooms steam and turn gray, properly spaced they brown and turn nutty.
• Add the pecans off the heat. Direct heat dulls their flavor and softens their crunch.

Variations

• Swap pecans for walnuts or pine nuts for different nutty character.
• Add sun-dried tomatoes or roasted red peppers in place of pimientos for deeper Mediterranean flavor.
• Toss in a handful of baby spinach or arugula at the very end, the residual heat wilts it just enough.