November 1st, 2012
by LeeAnne Wright
In a large saucepan over medium heat, heat 1 tablespoon of olive oil. Add onions and sauté until very soft and golden brown, about 10 minutes; in the last minute of cooking, add garlic and sauté until fragrant. Transfer onions and garlic to a bowl. Add 1 tablespoon oil to saucepan and increase heat to high. Add half of the mushrooms; do not stir for 2 minutes. Continue to cook mushrooms, stirring, for another 2–3 minutes or until nicely golden; transfer mushrooms to bowl with onions. Repeat with remaining oil and mushrooms. Place onions and mushrooms back into pan. Stir in tomato sauce, wine, salt and pepper, cover pan and reduce heat to simmer.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta 10 minutes. Reserving 1 cup of pasta water, drain pasta and transfer to saucepan. Toss pasta to coat lightly with sauce. Add some of the pasta water to loosen any sauce that has stuck to the pan. Let pasta and sauce simmer for 2 minutes. Serve pasta with grated Parmesan, if desired.
334 calories, 10 g fat, 109 mg calcium, 281 mg sodium, 60 g carbohydrates, 1 g fibre, 13 g protein. Excellent source of vitamin C, riboflavin, manganese and selenium; source of calcium and iron.