PASTA WITH TOMATO-MUSHROOM SAUCE
This hearty tomato mushroom spaghetti sauce has lots of caramelized mushrooms, sweet onions, and garlic. Serve tossed with spaghetti and a generous sprinkle of parmesan!
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Servings: 4 servings
Calories: 596kcal
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion, small dice
- 3 garlic cloves, minced
- 8 ounces crimini or white mushrooms, sliced
- 1 28-ounce can whole, peeled tomatoes
- 4 sprigs fresh thyme
- 1 teaspoon anchovy paste
- 2 teaspoons kosher salt, plus more for seasoning
- 1 pound spaghetti, or your favorite pasta
- Grated Parmesan, for serving
- chopped fresh oregano, for serving
Instructions
- Brown mushrooms. Heat oil in a small Dutch oven over medium-high heat. Once shimmering, add onion, garlic and mushrooms. Cook, stirring occasionally, until onions are just starting to brown and mushrooms are golden, about 10 minutes. Season with salt.
- Crush tomatoes. While mushrooms are cooking, pour tomatoes into a large bowl and crush the whole tomatoes with your hands over the bowl.
- Simmer sauce. Add tomatoes, thyme, anchovy paste, and 1/2 cup of water and bring to a boil. Cover, reduce heat to a low simmer and cook until slightly thickened, about 30 minutes. Remove thyme sprigs. Season with the 2 teaspoons of salt. Taste and add more if needed.
- Cook pasta. While sauce is simmering, bring a large pot of heavily salted water to a boil. Once boiling, add pasta and cook according to package instructions.
- Toss and serve. Remove pasta from cooking water with tongs and add into sauce. Toss to combine, if sauce seems too thick add a ladle or two of pasta water. Taste and add more salt if necessary. Serve with grated parmesan cheese and a sprinkle of fresh oregano over the top.
Notes
- Make Ahead: Pasta is best eaten immediately. You can make the sauce up to 5 days in advance and keep covered in the refrigerator. Warm on the stove until simmering when you are ready to serve.
- Fresh herbs: I love the lemony herbal notes of thyme in this recipe. Just toss the sprigs in whole then remove right before serving. A sprinkling of chopped fresh oregano is nice at the end but you could swap it for basil or Italian parsley.
- Anchovy paste: Don't worry it won't taste fishy. The anchovy paste gives this sauce rich, full-bodied flavor with a salty brininess. If you choose to leave it out, add more salt to make up for the taste.
- Pasta water: The water leftover from cooking the pasta has the pasta starch which makes the sauce glisteny and thick. Add a ladleful at a time if the pasta looks dry.