Path Crea Provato Fresh Garlic-Basil Pomodoro with Mushrooms

Fresh Garlic-Basil Pomodoro with Mushrooms. tablespoon basil, freshly chopped. bread, assorted crusty style to serve. In a large skillet, melt butter and add the garlic. Over medium heat saute garlic until soft and golden, stirring occasionally.

I usually do not use basil with them, but I'm glad I tried it this time and they tasted so fresh and flavorful. I'm very excited about the product used in this recipe. Buttery Garlic Mushrooms with a flavour twist! You can have Fresh Garlic-Basil Pomodoro with Mushrooms using 12 ingredients and 5 steps. Here is how you cook that.

Ingredients of Fresh Garlic-Basil Pomodoro with Mushrooms

1. You need 1 can of whole peeled Roma tomatoes (28oz), reserve juice I prefer San Marzano tomatoes for the quality, but any will do.
2. Prepare 14 of Fresh basil, torn into medium-sized pieces.
3. It's 6 clove of Fresh diced garlic.
4. It's 3 tbsp of olive oil.
5. It's 1 1/2 tsp of sugar.
6. It's 1 1/4 tsp of kosher salt (add more/less to taste).
7. You need 1 tsp of black pepper.
8. You need dash of red pepper flakes.
9. Prepare 1/3 cup of water.
10. It's 1 tbsp of Fresh parsley, torn.
11. Prepare 1 can of sliced mushrooms (13 oz)**you can use fresh if desired, but may need to simmer a bit longer due to their water content **.
12. You need 1 box of Angel Hair pasta (or your preferred type).

The herb garlic butter sauce is so good, you'll be serving these mushrooms with everything! Place the garlic on a cutting board and rest the flat side of a wide knife over one clove at a time. Break the tomatoes apart with the back of a wooden spoon. Add the basil leaves and stir to.

Fresh Garlic-Basil Pomodoro with Mushrooms instructions

1. Heat olive oil in large saucepan. Cook diced garlic in oil on medium heat for 30 seconds. Remove from heat..
2. The fun part (lol): With clean hands, take each whole tomato from the can and crush into saucepan with your garlic. Use your fingers to make sure the tomato pieces are not too large. ** Take care, the tomatoes will "squish" out their contents ALL over if not careful :)** Add remaining tomato juice from can. Stir..
3. Put garlic/tomato mixture back on heat and add water, sugar, pepper and kosher salt. Simmer for 5 mins..
4. Add basil, parsley, mushrooms and red pepper flakes. Add any large stems from the basil to add flavor. Stir and simmer for another 30-35 mins on med-low heat, or until sauce cooks down to your desired thickness. Remove basil stems. Sauce is ready for the table or the freezer :).
5. Cook pasta per directions and serve with sauce. **Note: I have added numerous ingredients to this simple and versatile sauce. It goes great with olives, artichokes, shrimp or zucchini added. Pair with pasta, chicken, rice...etc. I usually serve with crusty bread and lots of parmigiano cheese! Enjoy.**.

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