Sunday Supper: San Marzano Tomato and Mushroom Pasta

This is one of the best impromptu dishes that I have had in a long time. It’s meaty, hearty and downright delicious! It can be made in 15 minutes which is also a a plus. The variety of mushroom is up to you. I prefer a heartier mushroom like chantrelles but you can use whatever is available to you. I like to mix it up with Crimini, Chantrelles,¬† Shitake and even Button.

What you need
Mushrooms of your choice
Fresh or canned San Marzano tomatoes
Yellow onion
Fresh Basil
Parmesan cheese
Pasta of your choice
good Olive oil
Butter (optional)
Salt & Pepper
Red Pepper Flakes (optional)

What to do

Dice your yellow onion and slice your mushrooms. Start boiling your water for your pasta. Depending on which type of pasta you chose, cook according to the suggested time. Heat your saute pan over medium high heat. Add one tablespoon of olive oil and one tablespoon butter. Add your onions and mushrooms to the pan. Sweat out for about 4 minutes, stir and cook an additional 2 minutes. Meanwhile, cut up tomatoes or drain the canned tomatoes well. Add tomatoes to the mushrooms and onions and bring to a boil. Add salt and pepper. Sprinkle in some red pepper flakes (to taste). Continue to cook until sauce reduces and becomes thick. Chop fresh basil and add to the sauce in the last minute of cooking just to infuse the flavor but keep the color green. Sprinkle with salt one more time and don’t forget to taste test it. Serve over your pasta and grate fresh Parmesan cheese over the top. Sprinkle with additional fresh basil and serve. Delish!!

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