Serve with Merlot
Serves 8-10 small plates; 6 main courses
A very traditional marinara sauce. If you like a lot of sauce, though, I recommend doubling the recipe. As written, it doesn't offer much sauce per serving when using 1 lb. of spaghetti as suggested.
Source: Williams-Sonoma Vegetarian cookbook
2 T. olive oil
1 yellow onion, chopped
2 cloves garlic, minced
1/4 lb. fresh white mushrooms, brushed clean and sliced
28-oz. can crushed tomatoes
1/3 c. dry red or white wine, or water
1/4 c. tomato paste
1/2 t. dried thyme, or oregano, or mixed Italian herbs
salt and freshly ground pepper
1 lb. dried spaghetti
1 c. grated Parmesan cheese
To make the sauce, in a saucepan over medium-low heat, warm the olive oil. Add the onion, garlic, and mushrooms and cook, stirring often until the vegetables are soft, about 7 minutes.
Add the tomatoes, wine, tomato paste, and thyme, and stir to combine. Bring to a boil over medium-high heat, then return the heat to medium-low and simmer, uncovered, stirring occasionally until the sauce thickens slightly, 10-15 minutes. Season to taste with salt and pepper.
Meanwhile, bring a large pot three-fourths full of lightly salted water to a boil. Add the spaghetti to the boiling water, stir well, and cook until al dente, about 10 minutes or according to package directions.
Drain the spaghetti and place in a warmed shallow serving bowl. Pour the sauce over and toss briefly to combine. Serve at once. Pass the Parmesan at the table.