Celebrating World Pasta Day

 
NOT THAT I NEED AN EXCUSE to enjoy pasta, but next Monday, October 25, is World Pasta Day (did you know?), and I thought I’d get a head start with tonight’s dinner. Which, of course, was an excuse for another visit to Eataly, the Batali/Bastianich Italian food hall that opened this summer at 5th and 23rd. There, I found everything I needed to make a wonderful wild mushroom ragù with bucatini. (More on that in a minute.)
 
Pasta took some knocks when low-carb diets were popular. But eaten in reasonable portions (1 to 1½ cups cooked, say), pasta is part of a healthy Mediterranean diet—and a much beloved food. The complex carbs provide energy, of course, as any cyclist will tell you. Whole-wheat pasta is the most nutrient-rich, with at least three times the fiber of refined pasta. It’s also pretty tasty, which wasn’t always the case. Pasta made from refined durum wheat flour or durum semolina often gets a nutritional boost from being enriched with iron, folic acid and other B-vitamins. We eat some of both in our household.
 
Then there’s the sauce: Pasta is often referred to as an “efficient delivery system” for other healthy foods. I hate to think of any food on my plate being merely a delivery system—sounds so clinical. If you buy high-quality pasta (dried or fresh) it’s delicious in and of itself. But I know what they mean. Sauces full of vegetables and legumes are an easy and delicious way to incorporate those hard-to-get daily recommended servings of vegetables into your meals. But drown your pasta in sauce?! How gauche. Well, here’s cookbook author Mark Bittman’s take on the sauce-to-pasta ratio question. 
 
One of my favorite companions to pasta is fresh tomato sauce with cannellini beans and herbs. But today, I’m going for something different. With mushrooms popping up in the woods and in markets everywhere, it’s the perfect season to make this dish.