Bunalun Balsamic Vinegar, Mushroom & Chili Spaghetti
SERVES 4
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INGREDIENTS
1 Brown Onion, Peeled & Finely Diced
3 Large Cloves Garlic, Peeled & Minced
250g Chestnut Mushrooms, Quartered
2-3 Tbsp Bunalun Organic Balsamic Vinegar
1 X 400g Tin Bunalun Organic Chopped Tomatoes
1 Long Red Chili, Thinly Sliced
400g Bunalun Organic Spaghetti
Handful Baby Basil Leaves
Sea Salt & Freshly Ground Black Pepper
Extra Virgin Olive Oil
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METHOD
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 flakes 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 chili and stir well, season to taste with salt and black pepper. Simmer for 8-10 minutes stirring occasionally.
Whilst the sauce is simmering, cook the spaghetti according to the instructions on pack. Save 1 cup (250ml) pasta water and add to the pasta sauce, stir through. Drain spaghetti, add to the pasta sauce, coat well and serve hot with extra freshly ground black pepper.
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