For great results, finish cooking pasta in the sauce, adding a little pasta water.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Everyday Food, December 2012
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 medium yellow onion, diced small
- Salt and pepper
- 1 can (28 ounces) whole peeled tomatoes, pureed
- 1 pound quartered cremini mushrooms
- 1/2 teaspoon dried thyme
- 1/3 cup dry white wine
- Fresh parsley
In a large saucepan, heat oil and garlic over medium until fragrant. Add onion and cook, stirring occasionally, until onion is soft. Add mushrooms and thyme and saute over medium-high until browned, 10 minutes. Add wine and cook until evaporated. Season with salt and pepper. Add tomatoes and bring to a boil. Reduce to a rapid simmer and cook until slightly thickened, 10 minutes. Season with salt and pepper. Serve with 3/4 pound cooked pasta. Serve topped with parsley.