I had a hankering for pasta on Sunday night so I decided to make a quick marinara sauce. I found some mushrooms in the fridge and grabbed a few things from the pantry then whipped up this sauce. Quick. Simple. Delicious. My kind of recipe! My kids absolutely loved this sauce and so did my husband and I. It was delicious on spaghetti but would also be great with tortellini, ravioli, or lasagna too.
Heat the olive oil in a small Dutch oven over medium heat. Add the mushroom, onion, oregano, and crushed red pepper flakes. Cook, stirring often, for 5-7 minutes, or until tender. Add the minced garlic and cook, stirring constantly, for 1 minute then add the tomato sauce. Using an immersion blender (or blender), blend the canned whole tomatoes. Pour them into the Dutch oven and stir until well combined. Cover with a lid and let simmer for 30 minutes or up to 2 hours. Taste and season with sea salt, freshly cracked pepper, and a touch of sugar (if desired). Add the chopped basil and ladle over prepared pasta. Enjoy.