Spaghetti with Marinara Sauce, Mushrooms and Asparagus
My
daughter and I made dinner together today. If you ask her how she made the sauce
she will tell you " first heat the pan and put oil and then
dad will Put a chilli and then 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 fresh ripe diced
tomatoes and cook together over low heat till the tomatoes are done. Add
mint oregano and thyme : dry or fresh. Salt and pepper to taste and a jar
of your favorite organic Marinara sauce or a can of diced tomatoes. Simmer covered over very low heat till warm or the canned tomatoes are cooked.
Serve over half whole and half regular spaghetti cooked al dente. With a
good mozzarella or cheddar cheese or shavings of Parmesan :
(vegetarian cheeses please)
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.
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.
