Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, fresh garlic-basil pomodoro with mushrooms. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Very Popular Italian Bruschetta pomodoro Made of Tomato Basil & other version with Mushroom Ragu Bruschetta presented by Chef Chef Paul Neukirch - World Food Bruschetta is an antipasto starter dish from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Chicken, fresh mushrooms and tomatoes simmer together on the stovetop for a delicious one-dish dinner served over cooked pasta. Add extra Tomato Basil Garlic Seasoning Blend for additional flavor. tablespoon basil, freshly chopped. bread, assorted crusty style to serve.
Fresh Garlic-Basil Pomodoro with Mushrooms is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Fresh Garlic-Basil Pomodoro with Mushrooms is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook fresh garlic-basil pomodoro with mushrooms using 12 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Fresh Garlic-Basil Pomodoro with Mushrooms:
- Make ready 1 can whole peeled Roma tomatoes (28oz), reserve juice I prefer San Marzano tomatoes for the quality, but any will do
- Prepare 14 Fresh basil, torn into medium-sized pieces
- Make ready 6 clove Fresh diced garlic
- Get 3 tbsp olive oil
- Get 1 1/2 tsp sugar
- Take 1 1/4 tsp kosher salt (add more/less to taste)
- Get 1 tsp black pepper
- Make ready dash red pepper flakes
- Get 1/3 cup water
- Prepare 1 tbsp Fresh parsley, torn
- Make ready 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 **
- Take 1 box Angel Hair pasta (or your preferred type)
Stir to combine and coat everything in the sauce. Polenta with Mushroom Pomodoro - a delicious vegetarian option for dinner! The Polenta with Mushroom Pomodoro was seriously calling my name. Fresh tomato slices topped with fresh mozzarella cheese, basil, and balsamic vinaigrette dressing.
Instructions to make Fresh Garlic-Basil Pomodoro with Mushrooms:
- Heat olive oil in large saucepan. Cook diced garlic in oil on medium heat for 30 seconds. Remove from heat.
- The fun part (lol): With clean hands, take each whole tomato from the can and crush into saucepan with your garlic. Use your fingers to make sure the tomato pieces are not too large. ** Take care, the tomatoes will "squish" out their contents ALL over if not careful :)** Add remaining tomato juice from can. Stir.
- Put garlic/tomato mixture back on heat and add water, sugar, pepper and kosher salt. Simmer for 5 mins.
- Add basil, parsley, mushrooms and red pepper flakes. Add any large stems from the basil to add flavor. Stir and simmer for another 30-35 mins on med-low heat, or until sauce cooks down to your desired thickness. Remove basil stems. Sauce is ready for the table or the freezer :)
- Cook pasta per directions and serve with sauce. Note: I have added numerous ingredients to this simple and versatile sauce. It goes great with olives, artichokes, shrimp or zucchini added. Pair with pasta, chicken, rice…etc. I usually serve with crusty bread and lots of parmigiano cheese! Enjoy.
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