- 4 ounces white button mushrooms, thinly sliced
- 3/4 cup peeled garlic cloves (4 ounces, from about 4 heads)
- 2/3 cup extra-virgin olive oil
- Two 28-ounce cans peeled Italian tomatoes with their juices
- Freshly ground pepper
- 1 pound spaghetti
- 1/4 cup torn basil leaves
- Freshly grated Parmigiano-Reggiano cheese, for serving
- In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
- Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
- In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.
The sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
Fruit-forward, medium-bodied Italian red.