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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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 it's al dente, about 8 to 10 minutes.
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7
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.
