Mushroom-Herb Spaghetti
In a frying pan over medium heat, cook 1 chopped small onion and 1 large minced garlic clove in 1 tbsp. olive oil until softened. Add 16 oz. sliced mushrooms and cook until browned.
Add 2 tbsp. tomato paste, 14 oz. canned diced tomatoes, 1 tbsp. chopped fresh rosemary, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Simmer 10 minutes, then serve over 12 oz. cooked spaghetti. Sprinkle with shaved parmesan cheese and chopped fresh oregano.
In a frying pan over medium heat, cook 1 chopped small onion and 1 large minced garlic clove in 1 tbsp. olive oil until softened. Add 16 oz. sliced mushrooms and cook until browned.
Add 2 tbsp. tomato paste, 14 oz. canned diced tomatoes, 1 tbsp. chopped fresh rosemary, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Simmer 10 minutes, then serve over 12 oz. cooked spaghetti. Sprinkle with shaved parmesan cheese and chopped fresh oregano.
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