BALSAMIC MUSHROOM AND CHILLI SPAGHETTI

<strong>BALSAMIC MUSHROOM AND CHILLI SPAGHETTI</strong>
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INGREDIENTS /

1 brown onion, peeled and finely diced
3 large cloves garlic, peeled and minced
250g chestnut mushrooms, quartered
2-3 tbsp bunalun organic balsamic vinegar
1 x 400g tin bunalun organic chopped tomatoes 1 long red chilli, thinly sliced
400g bunalun organic spaghetti
Handful baby basil leaves
Sea salt and freshly ground black pepper bunalun organic extra virgin olive oil
Fresh baby basil leaves
Freshly grated parmesan (optional) 

METHOD /

Half-fill a large pasta pot with cold water, season very well with salt and add a glug of olive oil. Bring to a rolling boil.

In a medium sized saucepan, warm 2 tbsp of extra virgin olive
oil over medium/high heat. Add chopped onion, season with a good pinch crushed sea salt akes and fry for 2-3 minutes until softened then
add the garlic and continue to fry for a further 3 minutes, stirring often.

Add the quartered mushrooms and cook, stirring often for 5-7 minutes or until softened and browned. Add the balsamic vinegar and stir into the mushrooms scraping up any bits in the bottom of the pan. Add the tinned tomatoes and sliced chilli and stir well, season to taste with salt and black pepper. Simmer for 8-10 minutes stirring occasionally.

Whilst sauce is simmering, add spaghetti to the boiling water, cook for 9-11 minutes until al dente. Add 1 cup (250ml) pasta water to the pasta sauce, stir through. Drain spaghetti, add to the pasta sauce, coat well and serve hot with extra freshly ground black pepper, fresh basil leaves and grated parmesan (optional) and a drizzle of extra virgin olive oil.