Oyster Mushroom Spaghetti with Tomato and Basil Sauce

• 1 pound, 1-23 ounces, weight Gluten-free Spaghetti Noodles
• 2 Tablespoons Olive Oil, More Or Less As Needed
• 1 whole Big Onion, Diced
• 4 cloves Garlic, Minced
• 2 cups Chopped Oyster Mushroom (Pleurotus)
• 1/2 cups Red Wine
• 1 can (400g) Chopped And Peeled Tomatoes
• Fresh Or Dry Basil Leaves, To Taste
• 2 pinches Chili Powder (optional)
• Sea Salt, to taste
• Ground Pepper To Taste

1. Cook spaghetti noodles as per package directions.
2. Rinse and set aside.
3. Heat oil in a skillet over medium heat.
4. Add chopped onions and garlic.
5. Saute until golden, then add the chopped oyster mushrooms.
6. Add wine and saute until the mushrooms are tender.
7. Add chopped peeled tomatoes, basil, chili powder, salt and pepper.
8. Cook for another 2-3 minutes.
9. When ready pour over the spaghetti and mix gently.
10. Serve!

weight, olive oil, onion, garlic, oyster mushroom, red wine, tomatoes, fresh or, salt, ground pepper

Taken from tastykitchen.com/recipes/main-courses/oyster-mushroom-spaghetti-with-tomato-and-basil-sauce/ (may not work)