- Joined
- Mar 26, 2023
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Ingredients:
- 1 pound spaghetti
- 1 can (28 oz) of crushed tomatoes
- 1 can (6 oz) of tomato paste
- 1 lb sliced mushrooms
- 1 large green pepper
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Parmesan cheese for serving
- Cook the spaghetti in a large pot of salted boiling water until al dente, according to package instructions. Drain the pasta, reserving 1/2 cup of the cooking water, and set aside.
- In a large saucepan, heat the olive oil over medium heat. Add the onion, green peppers, mushrooms and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until fragrant.
- Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, red pepper flakes (if using), and salt and pepper to taste. Bring to a simmer, then reduce the heat to low and let the sauce cook for at least 15 minutes (or up to 1 hour), stirring occasionally.
- Once the sauce has cooked to your liking, add the reserved pasta water to the sauce and stir to combine.
- Add the cooked spaghetti to the sauce and toss to coat. Serve with grated Parmesan cheese on top.
