$4 Spaghetti That’s Almost as Good as $24 Spaghetti

Ingredients

• 0.3 cup basil 
• 0.8 cup garlic clove peeled (4 ounces, from 4 heads)
• 56 ounces roma tomatoes italian with their juices peeled (2 cans)
• 0.7 cup olive oil extra virgin extra-virgin
• 6 servings parmesan freshly grated for serving
• 6 servings pepper freshly ground
• 6 servings salt 
• 1 pound pasta like spaghetti 
• 4 ounces mushrooms white thinly sliced

Equipment

• bowl
• sauce pan
• pot
• dutch oven
• immersion blender

Directions

1. In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
2. Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
3. In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil.
4. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
5. Cook the spaghetti in a large pot of salted boiling water until al dente.
6. Drain the spaghetti and return to the pot.
7. Add 2 cups of the sauce and cook, tossing, for 1 minute.
8. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.