ZITI w/GRILLED PORTABELLAS & PECORINO

By BobD

Ingredients

• 6 SERVINGS
• 1 1/4 lb portabella mushrooms (about 6), stemmed
• 3 tablespoons vegetable oil
• 3/4 lb penne
• 3/4 cup grated Pecorino Romano
• 1 tablespoon chopped marjoram or oregano
• 1/4 cup extra-virgin olive oil

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

Prepare grill for direct-heat cooking over hot charcoal (high heat for gas)

Brush mushroom caps with vegetable oil and season with 1/4 tsp each of salt and pepper.

Oil grill rack, then grill mushrooms, stemmed sides down, covered only if using a gas grill, 5 minutes.

Turn mushrooms over and grill until tender, about 3 minutes more. Cool slightly and slice.

Cook penne in a pasta pot of well-salted boiling water until al dente. Reserve 3 Tbsp cooking water, then drain pasta.

Toss pasta with reserved cooking water, mushrooms, Pecorino, marjoram, olive oil, and salt and pepper to taste.

COOKS NOTES:
Portabellas can be grilled in batches in a lightly oiled hot grill pan over medium-high heat, turning once, until tender, about 10 minutes per batch.

Portabellas can be grilled 1 day ahead and chilled. Bring to room temperature before using.