Spaghetti With Red Sauce And Fresh Mushrooms
|Olive oil||1 Tablespoon|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||16 Ounce, crushed (with juices)|
|Tomato paste||1 Tablespoon|
|Fresh basil||1 Tablespoon, snipped|
|Snipped parsley||1 Tablespoon (fresh)|
|Dried oregano||1 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
Lightly spray an unheated large skillet with olive oil no-stick spray.
Add the oil and heat over medium heat.
Add the onions and garlic.
Cook and stir about 3 minutes or until tender.
Meanwhile, coarsely chop 1 pound of the mushrooms and slice the remaining mushrooms.
Add the chopped and sliced mushrooms to the onion mixture.
Cook and stir for 15 to 20 minutes or until their liquid evaporates and they begin to brown.
Stir in the tomatoes (with juices), tomato paste, basil, parsley, sugar, oregano, thyme and salt.
Bring to a gentle boil.
Reduce the heat.
Simmer, uncovered, for 10 to 15 minutes or until the sauce is slightly thickened.
Meanwhile, cook the pasta according to the directions on the package and drain.
Serve the sauce on top of the hot pasta.