The $4 Spaghetti Recipe That Tastes Almost As Good As The $24 Spaghetti Recipe

Ingredients

• 0.3 pound mushrooms whole
• 56 ounce canned tomatoes whole peeled canned
• 1 cup olive oil extra virgin 
• 10 leaves basil fresh
• 0.8 cup garlic clove peeled
• 0.5 cup parmesan 
• 4 servings salt and pepper 
• 1 pound pasta like spaghetti dry

Equipment

• bowl
• sauce pan
• pot
• blender

Directions

1. After a quick brushing off of any dirt, put the mushrooms in a large pot and cover them with about 4 cups of water. Bring to a boil, then lower the heat to a simmer. Strain the mushroom stock after about an hour and a half and reserve.Meanwhile, combine the garlic and olive oil in a small saucepan and cook over the lowest flame possible, low and slow, for about 2 hours, stirring periodically until the garlic is a dark golden brown.When the garlic is done, add the tomatoes along with all of their juice to another large pot. Bring the tomatoes to a boil then add the garlic confit to the pot, including the oil.
2. Add the mushroom stock to the tomato-garlic mixture, one cup at first, and blend with a stick blender. You are looking for a smooth consistency.
3. Add more stock if necessary. Season to taste with salt and pepper.Turn down the heat to the lowest flame and cook for about 2 hours, stirring the sauce periodically. Check for flavor and adjust the salt and pepper if necessary.
4. Heat up a big pot of water, add 1/2 teaspoon of salt and a touch of olive oil and bring it to a boil. Cook the spaghetti just until it’s al dente, about 8 to 10 minutes.
5. Drain and divide the spaghetti between all the bowls. Toss immediately with the sauce— about a cup of sauce for each bowl of spaghetti.
6. Garnish with the basil and Parmesan Reggiano.Grandmas will kiss you too.Try out these pasta recipes on Food Republic:Spaghetti With White Puttanesca Recipe
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