SPAGHETTI WITH ENOKITAKE MUSHROOMS AND MARINARA SAUCE

Spaghetti With Enokitake Mushrooms and Marinara Sauce image

Provided by Craig Claiborne

Categories dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 cups canned Italian plum tomatoes
2 tablespoons olive oil
1 tablespoon finely chopped garlic
2 teaspoons dried oregano
1 tablespoon chopped fresh basil or half the amount dried
3 tablespoons chopped parsley
Salt to taste if desired
Freshly ground pepper to taste
4 bunches enokitake mushrooms, cooked in foil (see recipe)
1 pound spaghetti or spaghettini, cooked according to taste
Grated Parmesan cheese

Steps:

Place tomatoes in a saucepan and cook until reduced by half. Stir often to prevent sticking.
Heat oil in another saucepan and add garlic. Cook briefly and add tomatoes, oregano, basil, parsley, salt and pepper.
Meanwhile, cook mushrooms in foil. Remove and discard lemon slices and dill sprigs. Add mushrooms to sauce.
Cook and drain spaghetti. Pour sauce over and toss. Serve with grated Parmesan cheese on side.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 7 grams, Carbohydrate 98 grams, Fat 9 grams, Fiber 8 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 979 milligrams, Sugar 10 grams