Spaghetti with tomato sauce, mushrooms and samphire (x2)
- 200 gr spaghetti
- 500 gr tomato sauce
- 200 gr mushrooms in extra virgin olive oil or fresh brown champignons
- 1 small white onion
- 2 garlic cloves
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1 teaspoon of butter
Fill a large pot with water and cook on high heat. In a pan add two tablespoons of extra virgin olive oil, two cloves of garlic and onion previously cut in small pieces. Fry at low heat until the garlic is brown and the onion soft.
Higher the fire and add the mushrooms previously cut in slices.
Cook and stir frequently. When the mushrooms become slightly brown and crunchy, add the tomato sauce.
Add salt and pepper and cook at low heat for about 20 minutes.
As soon as the water boils, add 1 tablespoon of salt and stir.
Add the spaghetti and cook for about 10/15 minutes (check the cooking time on the bag of your pasta).
In a small pan cook the samphire in a teaspoon of butter for just a minute.
When the pasta is ready, drain it and add it to the sauce. Stir very well and let the sauce be absorbed.
Add some cooking water if it is too dry. Finally add the samphire on top of the spaghetti and complete with some fresh olive oil.
- If you like your sauce a little sweeter use the ‘Organic datterini tomato sauce’ instead of the regular ‘Natural tomatoes passata’. Or also the ‘ Datterini tomatoes in tomato sauce’
- If you are a meat lover fry some pieces of guanciale and add it to the sauce, after the mushrooms and before the tomato sauce