Whole Wheat Pasta in Red Sauce & Mushroom Recipe
Whole wheat pasta simmered in mushrooms and tomato sauce. The simplest tomato sauces consist just of chopped tomato flesh cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt. This pasta dish is wonderful served with a green salad. The best thing about it is that you can put this meal together in just a few minutes.
1 (28-ounce) can tomatoes*
2 tablespoons extra-virgin olive oil, plus more for serving
1/3 red onion, medium diced
3 cloves garlic, sliced into chunks
Pinch red pepper flakes, optional
1 cup chopped mushroom
2 handful fresh basil, torn, plus more for serving
Salt and freshly ground black pepper
1 pound whole wheat pasta for serving
Freshly grated Parmesan cheese, for serving
In a food processor, puree the tomatoes to a smooth creamy consistency.
Add olive oil to a large pan over medium heat. Once hot, add the onions, mushrooms and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you’d like to make the sauce spicier, add a pinch red pepper, optional.
Add the tomatoes and season with salt and pepper.
Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil.
Adapted from Cooking Channel TV