• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hip Foodie Mom
  • Home
  • About Alice
  • Recipes
    • Popular Recipes
    • Quick Meals
    • Healthy Recipes
    • Gluten Free
    • Appetizers
      • Soups
      • Salads
    • Dinner
      • Asian Food
      • Beef
      • Korean Food
      • Pork
      • Poultry
      • Pasta
      • Pizza
      • Sushi
      • Vegetarian
    • Desserts
      • Brownies
      • Cakes
      • Cookies
      • Cupcakes
      • Ice Cream
    • Drinks / Cocktails
    • Browse All
  • Videos
    • Recipe Videos
    • YouTube Channel
  • Press
  • Work With Me
  • Family
  • Meal Planning
  • Contact

A Little Roy Choi and His Spaghetti!

July 24, 2012 by hipfoodiemom 6 Comments

Facebook
Pinterest228
Twitter
228Shares
Jump to Recipe Print Recipe

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

 

 

Print Recipe

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.
Prep Time30 minutes mins
Cook Time2 hours hrs 30 minutes mins
Total Time3 hours hrs
Servings: 4 -6
Author: Hip Foodie Mom (Food & Wine)

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)

You might also like...

  • Easy Chili Oil Noodles

    Easy Chili Oil Noodles

  • Cobb Salad Lettuce Wraps

    Cobb Salad Lettuce Wraps

  • Cheese Plate with Pears, Prosciutto and Brie

    Cheese Plate with Pears, Prosciutto and Brie

Facebook
Pinterest228
Twitter
228Shares

Related

Filed Under: Meals, Pasta, Vegetarian Tagged With: dinner, food, garlic cloves, immersion blender, potato masher, vegetarian

Previous Post: « Kickin’ It Healthy with Balsamic-Glazed Salmon
Next Post: Simple Caprese Salad »

Reader Interactions

Comments

  1. Fredric Koeppel

    July 27, 2012 at 7:12 am

    It’s true that this recipe takes three hours, but that’s not three hours of work; it’s mainly stuff simmering on the stove while you can be doing something else. And, yep, we have an immersion blender… the sauce is great, incredibly garlicky and flavorful.

    Reply
    • hipfoodiemom

      July 27, 2012 at 8:19 am

      hey there! good point! I just revised my post to point out that you are not working for 3 hrs! 🙂 Definitely do not want to discourage people from trying this recipe. . like you said, it’s great and flavorful and oh so yummy! Where did you see the recipe?

      Reply
  2. eat, little bird

    July 29, 2012 at 10:36 am

    Wow, this sauce sounds like a labour of love! I’m glad to hear the effort was all worth it in the end. I also love Food & Wine magazine, although I must confess that I have yet to cook something from their pages …

    I only recently managed to “perfect” a tomato sauce which I now use quite often as a base for pasta sauces, or to serve with steak or some grilled polenta. It takes only about 30 minutes tops for me 🙂 Imagine how it would taste if I spent 3 hours making it!

    Reply
  3. hipfoodiemom

    July 29, 2012 at 12:53 pm

    Any plans to post your tomato sauce recipe? 30 minutes should surely help save some time!

    Reply
  4. Chung-Ah | Damn Delicious

    January 4, 2013 at 6:57 pm

    I love that this is so cheap to make! It would be perfect for my next dinner party 🙂

    Reply

Trackbacks

  1. A Little Roy Choi and His Spaghetti! | Hip Foodie Mom | ClubEvoo says:
    July 24, 2012 at 11:41 pm

    […] See the article here: A Little Roy Choi and His Spaghetti! | Hip Foodie Mom […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

  • TikTok
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Facebook

Meet Alice

Alice Choi from Hip Foodie MomHello! My name is Alice. Here, at Hip Foodie Mom, you will find fresh food recipes using local, seasonal ingredients. From meat dishes to vegetarian to Asian inspired dishes, you are sure to find something you like. Thank you for stopping by!

Popular Posts

Onigiri: Japanese Rice Balls!! If you are a rice lover, you need to try this recipe! Onigiri is the perfect snack or easy lunch.
Instant Pot Beef Chili. Filled with ground beef, onions and three types of beans, this chili is sure to be a winner for dinner!
Zucchini Ribbon Pizza. So incredibly delicious! I promise you, if you like zucchini and summer squash, you will love this pizza.
Loaded Baked Potato Soup! Filled with potato chunks, creamy goodness and topped with cheddar cheese and bacon bits.
Artichoke and Olive Pizza made with Food 52 and King Arthur Flour’s crispy pan pizza crust. So incredibly delicious!
Skillet Stuffed Shells with Zucchini and Mushrooms!! Stuffed shells filled with zucchini, mushrooms and ricotta cheese. This dish is so good! It's like deconstructed lasagna! The sauce has spicy Italian sausage and it is amazing. Skip the sausage if looking for a vegetarian meal!



Facebook | Twitter | Pinterest | Privacy Policy

Copyright © 2025 Hip Foodie Mom. All content, recipes and photographs are copyrighted to Alice Choi and are the property of Hip Foodie Mom. They may not be republished in part or whole without permission and proper credit. Contact me to seek republishing and syndication rights.

Copyright © 2025 Hip Foodie Mom on the Foodie Pro Theme

JOIN THOUSANDS OF FOOD LOVERS!!

Get a weekly newsletter with RECIPES delivered straight to your inbox for FREE!

Your information will *never* be shared or sold to a 3rd party, nor will we spam your inbox.