2 28oz cans peeled Italian tomatoes with their juices
salt and freshly ground pepper
1 lb spaghetti
1/4 cup torn basil leaves
freshly grated Parmigiano-Reggiano cheese, for serving
Instructions
1. In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate
heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over
moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
2. In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic
and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce
until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until
thickened, about 1 hour. Season the sauce with salt and pepper.
3. Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti
and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the
spaghetti to bowls, top with the basil and serve with grated cheese.
Serving
Suggestions
The sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
Originally Submitted
7/31/2012
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