Spaghetti with Mushrooms and Tomato Sauce

Spaghetti with Mushrooms and Marinara Sauce

My daughter and I made dinner today. If you ask her how she made the sauce she will tell you that you must first heat the pan and put oil and then dad will put a chilli and I will put the onions ... And she would be right.

Add the onions and garlic with a few chili flakes to good olive oil. As the onions begin to clear, add half a green pepper or capsicum diced along with a dozen whole button mushrooms. Add two ripe diced tomatoes and cook together over low heat till tomatoes are done. Add mint, oregano, and thyme : dry or fresh.

Salt and pepper to taste and jar of your favorite organic Marinara sauce or can of diced tomatoes. drain half the liquid form the can for a thicker sauce.

Serve over half whole and half regular spaghetti cooked al dente. Garnish with a good mozzarella or cheddar cheese or shavings of Parmesan : (vegetarian)

We had steamed asparagus with lime juice and salt and pepper and olive oil drizzled on top. You could use butter and/ balsamic vinegar. Try serving with a bit of lemon pickles on the side. many vegetables would work instead of asparagus. Squash, spinach, Keerai thandu, cauliflower.

We had lemonade but you could serve a good Beaujolais .

My daughter loved it and chomped up the button mushrooms with relish . She had helped me choose them at the market. So she was committed to liking them perhaps.