40 cloves of slow cooked garlic is one of the best ways to make spaghetti feel grown up. Well, that and a shot of truffle oil. This hearty recipe is simple to make, but don’t tell Clemenza that.
This is a great movie night pasta. Invite a few friends to come around with a “killer” bottle of their favourite Italian to share. “They will be honoured and grateful that you have invited them to your home.” Movie Night suggestion: The Godfather.
- 8 ounces white button mushrooms, thinly sliced
- 4 heads of garlic, cloves peeled
- ⅔ cup extra-virgin olive oil
- Two 26-oz. boxes of diced tomatoes (I like Pomi brand) with juice
- 1 tablespoon truffle oil
- 1 pound spaghetti
- ¼ cup torn basil leaves
- salt and pepper to taste
- Freshly grated parmesan cheese for serving
- In a saucepan, bring the mushrooms and 4 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, about 40 minutes. 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 cloves are very tender and golden, about 30 minutes.
- In a Dutch oven, bring the tomatoes, garlic and oil to a boil. Add the mushroom broth. Transfer to a blender and puree until the sauce is smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about an hour. Stir in the truffle oil. Season the sauce with salt and pepper.
- Cook the spaghetti according to directions 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 to bowls and top with the basil and grated cheese.