- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 250g pack chestnut mushroom, thickly sliced
- 1 garlic clove, thinly sliced
- small bunch parsley, leaves only
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 celery stick, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g can chopped tomato
- 1⁄2 red chilli, deseeded and finely chopped, (or use drieds chilli flakes)
- 300g spaghetti
Heat 1 tbsp oil in a pan, add the mushrooms, then fry over a high heat for 3 mins until golden and softened. Add the garlic, fry for 1 min more, then tip into a bowl with the parsley. Add the onion and celery to the pan with the rest of the oil, then fry for 5 mins until lightly coloured.
Stir in the tomatoes, chilli and a little salt, then bring to the boil. Reduce the heat and simmer, uncovered, for 10 mins until thickened. Meanwhile, boil the spaghetti, then drain. Toss with the sauce, top with the garlicky mushrooms, then serve.
If you want to use a slow cooker...
Leave the Italian flavours to infuse for hours by adapting this recipe. Simply place all the ingredients except the parsley and pasta in the slow cooker. Cover and cook on Low for 6-7 hours. Just before you're ready to eat, cook your spaghetti, drain, mix with the mushroom mix and scatter with parsley to serve.