Equipment
Ingredients
Pasta
- 400 g dried spaghetti, uncooked
Marinara Sauce
- 30 ml extra virgin olive oil
- 3 garlic, minced
- 800 g crushed tomatoes
- 5 g fine sea salt
- 2 g black pepper, freshly ground
Mushrooms and Garnish
- 200 g enokitake mushrooms, woody bases trimmed, pulled apart into small bundles
- 10 g fresh basil, roughly chopped
Nutrition (per serving)
Method
Gather and measure all ingredients. Trim the woody bases off the enokitake mushrooms and gently pull them apart into small, noodle-like bundles.
Bring a large pot of generously salted water to a rolling boil at 100°C/212°F.
Add the dried spaghetti to the boiling water and cook until al dente, about 9 to 11 minutes.
Meanwhile, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, taking care not to let it brown, about 1 minute.
Pour the crushed tomatoes into the skillet. Season with the fine sea salt and black pepper, and gently simmer the marinara sauce for 10 minutes to allow the flavors to meld.
Fold the prepared enokitake mushrooms into the simmering marinara sauce and cook for an additional 2 minutes until they are just softened.
Drain the cooked spaghetti using a colander, reserving 50ml of the starchy pasta cooking water.
Transfer the drained spaghetti into the skillet with the hot marinara and mushroom sauce. Toss thoroughly using tongs, adding a splash of the reserved pasta water if needed to help the sauce cling evenly to the noodles.
Garnish the spaghetti with roughly chopped fresh basil and serve immediately while steaming hot.
Chef's Notes
- Enokitake mushrooms are incredibly delicate and cook very rapidly. Adding them too early will cause them to release all their natural moisture and become unpleasantly chewy, destroying their signature snap.
- Reserving pasta water is a foundational Italian technique. The starchy water acts as a natural binding agent, ensuring the tomato sauce emulsifies and clings tightly to the spaghetti instead of pooling at the bottom of the plate.
- For a deeper, sweeter garlic flavor, place the minced garlic in the cold olive oil before turning on the stove. Heating them together slowly infuses the oil without the risk of burning the garlic, which introduces a bitter taste.
- Do not rinse the spaghetti after draining. The natural surface starches left on the hot pasta are essential for absorbing and holding onto the marinara sauce.
Storage
Refrigerator: 3 days — Store in an airtight container.
Reheating: Reheat gently in a saucepan over medium-low heat with a splash of water to loosen the sauce.
