Mushroom Spaghetti

Ingredients

• 1 cup tomato puree (passata or 10 to 11 ounces fresh tomatoes, 250 to 300 grams)
• 2 to 3 cloves garlic chopped finely
• 1½ to 3 cups mushroom sliced (use more if desired)
• 1 small onion (¼ cup finely chopped) (optional)
• 150 to 175 grams spaghetti (6.17 ounces)
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons Olive oil or butter (divided)
• 1 teaspoon Oregano or as desired
• ¼ to ½ teaspoon black pepper ground or crushed
• ½ teaspoon red chili flakes
• 2 to 3 tablespoons cream (optional)

Steps

Preparation

1. In a large pot, bring water to a rolling boil and add 1 teaspoon salt.
2. Add the spaghetti and cook over medium heat until al dente, following the pack's directions. It should retain a bite and should not be overcooked.
3. Reserve some pasta cooking stock, then drain the spaghetti in a colander. If wanted, rinse it under cold running water.

How to Make Mushroom Spaghetti

1. After heating 1 tablespoon oil in a pan, add half the garlic and sauté until aromatic.
2. Add the mushrooms and fry over high heat until tender yet crunchy, then transfer them to a plate.
3. Pour the remaining oil into the pan and sauté the remaining garlic.
4. If using the optional onions, add them and sauté until golden.
5. Pour in the tomato puree, add salt and then the chili flakes. Cook until the sauce thickens and loses its raw flavour.
6. Add the herbs, red chili flakes, pepper and mushrooms, then sauté for a minute. Turn off the heat and stir in the cream if using it.
7. Add the cooked spaghetti and toss thoroughly. If it looks dry, add a little more oil or spaghetti cooking stock.
8. Serve the mushroom spaghetti hot with Clear soup.