Spicy tomato mushroom sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Clove garlic, crushed | |
| 1 | Green chili, | |
| Seeded and chopped | ||
| 10 | ounces | Mushrooms, halved or quartered |
| 2 | larges | Ripe tomatoes |
| 3 | Sundried tomatoes | |
| 1 | tablespoon | Tomato puree |
| 3 | tablespoons | Flatleaf parsley |
| 1 | teaspoon | Balsamic vinegar |
| Virgin olive oil | ||
| Salt and pepper | ||
Directions
Heat the oil in a pan over medium heat, stir and fry the garlic, chili and half the parsley for half a minute or so, then add the mushrooms. Fry over a medium heat for about 15 minutes, stirring occasionally. Meanwhile blitz the remaining parsley, tomatoes, sundried tomatoes and tomato puree in a blender, then add to the mushroom mixture along with the balsamic vinegar. Cook for another 15 to 20 minutes, season with salt and pepper and serve with spaghetti.