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1
Start by heating the oil over medium-low heat in a large pan.
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2
Slice mushrooms with egg slicer.
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3
When all the mushrooms are sliced, raise the heat on the pan to medium and add the mushrooms.
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4
Cook, stirring occasionally, for a few minutes until the mushrooms are tender and their juices released.
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5
Season the mushrooms with salt and pepper and reduce the heat to medium-low.
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6
Using the garlic press, place a clove of unpeeled garlic into the press and add right to the pan (using a fork to get the garlic off the press as necessary). Discard the peel, and continue with the remaining garlic.
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7
Stir in the pressed garlic and add a small pinch of red pepper flakes.
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8
Open the can of tomatoes and pour the liquid right into the pan.
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9
With a kitchen scissor, chop the tomatoes coarsely, right in the can, then, add them to the sauce.
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10
Add more seasoning, the bay leaf and dried basil, thyme and sugar, then simmer uncovered for about 15 minutes (while the pasta cooks).
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11
When it is almost time to serve, add a little of the pasta cooking liquid to the sauce.
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12
Using the scissors, snip the parsley leaves into the sauce.
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13
I taste for seasoning, discard bay leaf and serve over cooked pasta.
