Fresh Garlic-Basil Pomodoro with Mushrooms

• 1 can whole peeled Roma tomatoes (28oz), reserve juice {I prefer San Marzano tomatoes for the quality, but any will do}
• 14 Fresh basil, torn into medium-sized pieces
• 6 clove Fresh diced garlic
• 3 tbsp olive oil
• 1 1/2 tsp sugar
• 1 1/4 tsp kosher salt (add more/less to taste)
• 1 tsp black pepper
• dash red pepper flakes
• 1/3 cup water
• 1 tbsp Fresh parsley, torn
• 1 can sliced mushrooms (13 oz)**you can use fresh if desired, but may need to simmer a bit longer due to their water content **
• 1 box Angel Hair pasta (or your preferred type)

1. Heat olive oil in large saucepan.
2. Cook diced garlic in oil on medium heat for 30 seconds.
3. Remove from heat.
4. The fun part (lol): With clean hands, take each whole tomato from the can and crush into saucepan with your garlic.
5. Use your fingers to make sure the tomato pieces are not too large.
6. ** Take care, the tomatoes will "squish" out their contents ALL over if not careful :)** Add remaining tomato juice from can.
7. Stir.
8. Put garlic/tomato mixture back on heat and add water, sugar, pepper and kosher salt.
9. Simmer for 5 mins.
10. Add basil, parsley, mushrooms and red pepper flakes.
11. Add any large stems from the basil to add flavor.
12. Stir and simmer for another 30-35 mins on med-low heat, or until sauce cooks down to your desired thickness.
13. Remove basil stems.
14. Sauce is ready for the table or the freezer :)
15. Cook pasta per directions and serve with sauce.
16. **Note: I have added numerous ingredients to this simple and versatile sauce.
17. It goes great with olives, artichokes, shrimp or zucchini added.
18. Pair with pasta, chicken, rice...etc.
19. I usually serve with crusty bread and lots of parmigiano cheese!
20. Enjoy.
21. **

tomatoes, fresh basil, garlic, olive oil, sugar, kosher salt, black pepper, red pepper, water, parsley, mushrooms, angel

Taken from cookpad.com/us/recipes/346509-fresh-garlic-basil-pomodoro-with-mushrooms (may not work)