This pasta sauce recipe came from a daily post in Food & Wine about how to make $4 pasta that tastes like $24 pasta. It’s a pretty simple recipe ingredient-wise, but it does take some time to make with all the slow simmering and reducing, etc. But, it produced a good amount of sauce (enough to sauce about 1.5-2 pounds of pasta), so the rewards were good. And personally, I always like a yummy tomato sauce.
Here’s what you will need:
2/3 container white mushrooms, thinly sliced (about 4 oz.)
3 cups water
2/3 cup olive oil (I used high quality, but not sure that would make a difference)
3/4 cup peeled garlic cloves (about 2-4 heads garlic)
2 28-oz cans peeled tomatoes (I actually did one peeled can and one diced can because the diced kind was a fancier brand)
torn basil and fresh Parmesan for garnish
Here’s what you do:
1. Thinly slice the mushrooms and boil in the water for about 1 hour until the liquid has reduced to about a cup (or at least by half). Mine went to about 2 cups, and I just used one of the two for my sauce.
2. While the mushrooms are boiling, add the garlic to the olive oil and lightly simmer over medium heat until the garlic becomes golden brown on the outside and tender, about 45 minutes.
3. Once all your simmering efforts are complete, pour the two cans tomatoes into a pot, and add the garlic and olive oil and 1 cup of the mushroom broth (you can discard the mushrooms at this point). Blend the entire mixture together with an immersion blender. Add salt and pepper to taste.
4. Simmer the sauce for about one hour until it thickens. Then pour over pasta as desired and top with fresh basil and parmesan.