Spaghetti with Mushroom Marinara

I’ve got several containers of fresh tomato sauce in the freezer and plenty more tomatoes on the vine, so this is a bountiful year for making lots of tasty tomato-based dishes.

Here, I used the basic sauce and turned it into a marinara with onion, garlic, and herbs. The mushrooms add rich meatiness to this hearty and healthful vegetarian dinner.

Note: I used cipollini onions simply because I like their tender texture and mild, slightly sweet flavor. You can substitute chopped white onion, if you prefer. But if you use cipollini and they’re too small to peel, blanch them in boiling water for a couple minutes first. When they’re cool enough to handle, the skins will slip right off.

Cipollini Onions

Serves 4

Ingredients

• 6 oz very small (15-16) cipollini onions
• 2 tbsp olive oil
• 3 garlic cloves, finely chopped
• 12 oz crimini mushrooms, thinly sliced
• sea salt
• freshly ground black pepper
• 1/2 recipe of Slow-Cooker Heirloom Tomato Sauce (or 3 cups canned crushed tomatoes)
• 1/3 cup chopped fresh herbs, such as basil, oregano, and flat-leaf parsley
• 8 oz spaghetti
• Parmigiano-Reggiano, for serving

Crimini Mushrooms

Preparation

1. Fill a small saucepan halfway with water and bring to a boil. Blanch the cipollini onions 2 minutes. Drain and transfer to a cutting board. When cool enough to handle, peel and coarsely chop the onions.

Blanched Onions

Peels Slip Off after Blanching

1. Heat a large deep skillet or saucepan over medium heat and add the oil. Add the onions and garlic and sauté 3 minutes.
2. Add the mushrooms and cook, stirring frequently, until tender and most of the liquid is absorbed, 9-10 minutes.

Onions and Garlic Beginning to Cook 

Mushrooms Added

Cooked Mushroom Mixture

1. Add the tomato sauce and herbs and season with salt and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook slowly, 45 minutes. Leave the lid slightly ajar for the last 15 minutes to help the sauce thicken.

Tomato Sauce and Herbs Added 

Cooked Mushroom Marinara

1. Meanwhile, cook the spaghetti in boiling, salted water until al dente, 8-9 minutes. Drain. Add the drained pasta to the marinara and toss gently to coat.

Sauce Tossed with Spaghetti

To serve, divide the spaghetti among 4 pasta bowls and pass Parmigiano-Reggiano at the table for grating.

Spaghetti with Mushroom Marinara