Food & Wine is one of my favorite magazines. . I was flipping through the August edition last week and came to this: The Best Pasta for $4 a Serving! Reading on, I see that the recipe is from Roy Choi, the Korean dude who started the 
A Little Roy Choi and His Spaghetti!
MAKE AHEAD: The sauce can be refrigerated for up to 5 days or frozen for up to 3 months. Please note the cook time.
Servings: 4 -6
Ingredients
- 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
- Salt
- Freshly ground pepper
- 1 pound spaghetti
- 1/4 cup torn basil leaves
- Freshly grated Parmigiano-Reggiano cheese for serving
- Black olives optional
Instructions
- 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, for about 1 hour. Strain and discard the mushrooms. . . or keep them. 🙂
- 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 or potato masher, puree the sauce until smooth.
- Add the mushrooms and olives (if you are using) and 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 Parmigiano-Reggiano cheese.
(Recipe from Food and Wine; recipe here)
