Fresh Garlic-Basil Pomodoro with Mushrooms Recipe

Name: Fresh Garlic-Basil Pomodoro with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can whole peeled Roma tomatoes (28oz), reserve juice {I prefer San Marzano tomatoes for the quality, but any will do}; 14 Fresh basil, torn into medium-sized pieces; 6 clove Fresh diced garlic; 3 tbsp olive oil; 1 1/2 tsp sugar; 1 1/4 tsp kosher salt (add more/less to taste); 1 tsp black pepper; dash red pepper flakes; 1/3 cup water; 1 tbsp Fresh parsley, torn; 1 can sliced mushrooms (13 oz)**you can use fresh if desired, but may need to simmer a bit longer due to their water content **; 1 box Angel Hair pasta (or your preferred type)

Servings: persons

1 can whole peeled Roma tomatoes (28oz), reserve juice {I prefer San Marzano tomatoes for the quality, but any will do}
14 Fresh basil, torn into medium-sized pieces
6 clove Fresh diced garlic
3 tbsp olive oil
1 1/2 tsp sugar
1 1/4 tsp kosher salt (add more/less to taste)
1 tsp black pepper
dash red pepper flakes
1/3 cup water
1 tbsp Fresh parsley, torn
1 can sliced mushrooms (13 oz)**you can use fresh if desired, but may need to simmer a bit longer due to their water content **
1 box Angel Hair pasta (or your preferred type)

1
["Heat olive oil in large saucepan.", "Cook diced garlic in oil on medium heat for 30 seconds.", "Remove from heat.", "The fun part (lol): With clean hands, take each whole tomato from the can and crush into saucepan with your garlic.", "Use your fingers to make sure the tomato pieces are not too large.", "** Take care, the tomatoes will ""squish"" out their contents ALL over if not careful :)** Add remaining tomato juice from can.", "Stir.", "Put garlic/tomato mixture back on heat and add water, sugar, pepper and kosher salt.", "Simmer for 5 mins.", "Add basil, parsley, mushrooms and red pepper flakes.", "Add any large stems from the basil to add flavor.", "Stir and simmer for another 30-35 mins on med-low heat, or until sauce cooks down to your desired thickness.", "Remove basil stems.", "Sauce is ready for the table or the freezer :)", "Cook pasta per directions and serve with sauce.", "**Note: I have added numerous ingredients to this simple and versatile sauce.", "It goes great with olives, artichokes, shrimp or zucchini added.", "Pair with pasta, chicken, rice...etc.", "I usually serve with crusty bread and lots of parmigiano cheese!", "Enjoy.", "**"]

325

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can whole peeled Roma tomatoes (28oz), reserve juice {I prefer San Marzano tomatoes for the quality, but any will do}, 14 Fresh basil, torn into medium-sized pieces, 6 clove Fresh diced garlic, 3 tbsp olive oil, and more.

Yes, Fresh Garlic-Basil Pomodoro with Mushrooms falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Garlic-Basil Pomodoro with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions