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Spaghetti With Mushroom Tomato Sauce
This delicious and easy pasta dish will soon be a regular weeknight meal. It's impressive enough for dinner guests too!
Ingredients
- 1 pound spaghetti
- 2 tablespoons olive oil, plus a little for drizzling at the end
- 1 shallot, chopped
- 4 cloves garlic, minced
- 10 ounces cremini mushroom, sliced
- 1 cup wine, red or white whatever you prefer
- 1 14 ounces can crushed tomatoes
- a good handful fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Bring a large pot of water seasoned with salt to a boil. Add the spaghetti and cook according to the directions on the box until al dente. Before draining reserve a half cup of the cooking water.
- Meanwhile, in a large saute pan, heat the olive oil over high heat. Add the shallot; cook until light golden brown, about 5 minutes. Add the garlic cook another minute to soften. Add mushrooms; cook until they release their liquid and it evaporates (about 8 to 10 minutes).
- Add wine, tomatoes and chopped parsley. Season with salt and pepper to taste. Reduce heat to medium; cook until the consistency of a thick sauce, about 5 minutes.
- Transfer the drained spaghetti to the skillet with the tomato sauce, toss until coated. If it seems too thick, add pasta water as needed to loosen and serve.
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