Name: Orecchiette with Mushrooms, Arugula, Tomatoes, and Brie
Yield: 2 servings; can be doubled
Ingredients: 2 cups orecchiette or small pasta shells (about 1/2 pound); 2 tablespoons olive oil (preferably extra-virgin); 6 ounces portobello mushrooms, thinly sliced; 2 large garlic cloves, minced; 3/4 pound plum tomatoes, chopped; 1/2 cup dry white wine; 2 bunches arugula, stems trimmed; 1/4 pound Brie, rind trimmed, cheese cut into 1/2-inch pieces

At Woodside in West Los Angeles, owner Noel Ampel and executive chef Nigel Faulkner both believe in taking the freshest ingredients and combining them in simple, yet highly sophisticated ways. This pasta is a fine example of that philosophy. A basket of crusty warm rolls and a salad of mixed baby greens with a Sherry vinaigrette are great accompaniments. End with coffee gelato and chocolate-dipped biscotti.

Can be prepared in 45 minutes or less.

Recipe notes

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