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The $4 Spaghetti That Tastes Almost As Good As The $24 Spaghetti

1 pound dry spaghetti
10 leaves fresh basil, torn
1/2 cup Parmesan Reggiano
1/4 pound button mushrooms, whole
3/4 cup garlic cloves, peeled
1 cup extra virgin olive oil
2 (28-ounce) cans whole peeled tomatoes
Salt and pepper


After a quick brushing off of any dirt, put the mushrooms in a large pot and cover them with about 4 cups of water. Bring to a boil, then lower the heat to a simmer. Strain the mushroom stock after about an hour and a half and reserve. Meanwhile, combine the garlic and olive oil in a small saucepan and cook over the lowest flame possible, low and slow, for about 2 hours, stirring periodically until the garlic is a dark golden brown. When the garlic is done, add the tomatoes along with all of their juice to another large pot. Bring the tomatoes to a boil then add the garlic confit to the pot, including the oil. Add the mushroom stock to the tomato-garlic mixture, one cup at first, and blend with a stick blender. You are looking for a smooth consistency. Add more stock if necessary. Season to taste with salt and pepper. Turn down the heat to the lowest flame and cook for about 2 hours, stirring the sauce periodically. Check for flavor and adjust the salt and pepper if necessary. Heat up a big pot of water, add 1/2 teaspoon of salt and a touch of olive oil and bring it to a boil. Cook the spaghetti just until its al dente, about 8 to 10 minutes. Drain and divide the spaghetti between all the bowls. Toss immediately with the sauce about a cup of sauce for each bowl of spaghetti. Garnish with the basil and Parmesan Reggiano. Grandmas will kiss you too.

Source: www.foodrepublic.com