Here’s a quick one for you: spaghetti in no time.
What You Need:
16 oz can of chopped tomatoes (we used fire roasted with green chilli peppers from TJs)
1/3 bag of whole wheat spaghetti
2 cups cremini mushrooms, sliced
handful of basil (Herbert, naturally), chopped.
2 cloves garlic, minced
2 tbsps olive oil
red chilli pepper flakes
What You Do:
Bring a large pot of water to boil.
While it heats up, heat a medium sized skillet over medium heat, add the olive oil to the pan and add the minced garlic. Stir it around, careful not to let it burn, and then add the mushrooms. Let these cook for a few minutes, stirring them occasionally.
Once your water is boiling, add the pasta. Cook it according to directions, but figure about 10 minutes.
Back to the skillet! By now the mushrooms should be fully cooked. Pour in all the contents of the can of tomatoes. Add in salt, pepper and chili pepper flakes, to taste. (I usually go crazy with fresh cracked pepper…love that stuff.) Mix everything around and let everything heat through.
Once the noodles are done, drain them and place them in a large serving bowl. Add in the tomato sauce to the pasta, top with chopped basil, sprinkle some more pepper and that’s it! All done.