Spaghetti with tomato sauce and mushrooms…but I like the fancy name better.

A simple pasta dish is my ultimate (non-Asian) comfort food. This recipe was inspired by this tiny place in Venice that only had four small tables and no menu to speak of. The cooking area was even smaller than the average Manhattan apartment kitchen. It was pouring rain so we ducked into the nearest restaurant. The chef directed us to the last two seats available and asked us what we wanted. We asked for the menu and she just repeated the question. “Pasta” I answered. She then added “funghi?”. I nodded in agreement. When she turned to Marcel, all he could say was “no funghi”. I don’t remember what he ended up with but my meal was simple but full of flavor! Cooked with love by the family who owned the place.

Unfortunately, the tomatoes from our garden are still flowers at this time so I used San Marzano canned tomatoes.

Spaghetti al Pomodoro e Funghi

Ingredients:

1 package Spaghetti (Barilla No.5 is my choice)

1 28-oz can whole peeled San Marzano tomatoes (I used the domestic variety as I can’t tell the difference in taste however, I can tell the difference in price )
16 ounces crimini or porcini mushrooms thinly sliced
1 small yellow onion sliced in quarters
extra virgin olive oil
coarse sea salt to taste

1. Cook pasta in salted water per package directions.
2. Sauté mushrooms and onions in olive oil. Add salt to taste.
3. Add tomatoes (use entire contents of the can) to the mushroom mix.
4. Simmer sauce for 20-30 minutes, breaking up the tomatoes with a potato masher.
5. Serve sauce over pasta. Add grated parmigiano reggiano cheese.

I find that I don’t need to add salt to the sauce. Just little bit while sauteing the mushrooms is enough.

More raspberries, a few more strawberries, and the first blueberries of the season. Peppers are not too far behind with the first green bell and an Anaheim pepper.

Fried Rice is one of my favorite things to make at home. This recipe from Thai Table comes fairly close to restaurant quality as long as I use my well-seasoned wok. The best part is I can add my own healthy ingredients such as vegetables, free-range eggs, and shrimp or hormone-free meats. I also added pineapples like they do in Thai restaurants. The snap peas were harvested today from our garden!