Spaghetti With Enokitake Mushrooms and Marinara Sauce

• 6 cups canned Italian plum tomatoes
• 2 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 2 teaspoons dried oregano
• 1 tablespoon chopped fresh basil or half the amount dried
• 3 tablespoons chopped parsley
• Salt to taste if desired
• Freshly ground pepper to taste
• 4 bunches enokitake mushrooms, cooked in foil (see recipe)
• 1 pound spaghetti or spaghettini, cooked according to taste
• Grated Parmesan cheese

1. Place tomatoes in a saucepan and cook until reduced by half.
2. Stir often to prevent sticking.
3. Heat oil in another saucepan and add garlic.
4. Cook briefly and add tomatoes, oregano, basil, parsley, salt and pepper.
5. Meanwhile, cook mushrooms in foil.
6. Remove and discard lemon slices and dill sprigs.
7. Add mushrooms to sauce.
8. Cook and drain spaghetti.
9. Pour sauce over and toss.
10. Serve with grated Parmesan cheese on side.

italian plum tomatoes, olive oil, garlic, oregano, fresh basil, parsley, salt, freshly ground pepper, enokitake mushrooms, spaghettini, parmesan cheese

Taken from cooking.nytimes.com/recipes/3607 (may not work)