For me pasta is spaghetti. Of course I like the others as well, but spaghetti is special for me. That’s not because it tastes better, or it is easier to make and eat. Actually it may be so tiring to manage 25-30 cm long spaghetti, especially if you are having it for lunch on a weekday. But I like struggling with it and today I want to share my tomato mushroom spaghetti recipe with you.
Eating pasta without a sauce is like having a burger without ketchup and mayo. It still tastes well, but you closely miss a feast! Using canned pasta sauce has become so popular recently. Besides being practical, they are also cheap and time saving, but they never taste like homemade sauce. Majority of pasta sauces have tomato. I think there’s a secret bond between tomato and pasta. That’s like the bond between honey and butter or meat and BBQ sauce. Unless I’m making an avocado pasta recipe, I always use tomatoes for my pasta sauce.
For my tomato mushroom spaghetti sauce, I used some onion, garlic and dried basil to make the taste of tomato and mushroom richer. You know, garlic is an incredible ingredient for any recipe, especially for the sauce recipes. It was no different for this one, the moment I added it to the pan, our kitchen was filled with that irresistible smell.
Eating spaghetti is enjoyable, it is extremely yummy, the cost is almost nothing, and the best of all, the kids like it. You don’t have to try hard to persuade them to eat up the whole dish. What is more, they usually ask for the second one. You can try making this tomato mushroom spaghetti (or your favorite type of pasta) for lunch or dinner. It may be a good idea to double amount as the folks will ask for the second bowl!