Spaghetti With Enokitake Mushrooms And Marinara Sauce Recipes

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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

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

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