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


  • 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


  • 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.