Directions:
- In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.
- Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.
- In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.
- Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 938.25 Kcal (3928 kJ) | ||
| Calories from fat | 377.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.94g | 65% | |
|---|---|---|---|
| Sodium | 52.98mg | 2% | |
| Potassium | 2416.99mg | 51% | |
| Total Carbs | 121.64g | 41% | |
| Sugars | 30.04g | 120% | |
| Dietary Fiber | 12.45g | 50% | |
| Protein | 24.49g | 49% | |
| Vitamin C | 123.3mg | 205% | |
| Iron | 3.8mg | 21% | |
| Calcium | 119.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 89.03 Kcal (373 kJ) | ||
| Calories from fat | 35.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.98g | 65% | |
|---|---|---|---|
| Sodium | 5.03mg | 2% | |
| Potassium | 229.35mg | 51% | |
| Total Carbs | 11.54g | 41% | |
| Sugars | 2.85g | 120% | |
| Dietary Fiber | 1.18g | 50% | |
| Protein | 2.32g | 49% | |
| Vitamin C | 11.7mg | 205% | |
| Iron | 0.4mg | 21% | |
| Calcium | 11.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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