Mushroom Tomato Sauce Recipe

INGREDIENTS:

2 Tbsp olive oil
3 cloves garlic, minced
1/2 shallot, chopped
1 1/4 cups (10 oz) Giorgio®, Pennsylvania Dutchman® or Brandywine® Pieces & Stems Canned Mushrooms
1 28oz can crushed tomatoes
1/4 cup chopped parsley (or 1 Tbsp dried)
1/4 cup chopped basil (or 1 Tbsp dried)
1/2 tsp salt
1/2 tsp black pepper
1 lb cooked and drained spaghetti

DIRECTIONS:

1. In a large saucepan over high heat, add oil. Once hot, add shallot, cooking until softened, about 3 to 4 minutes. Stir in garlic and cook for 30 seconds, until fragrant.

2. Stir in mushrooms and cook until warmed through, about 3 minutes. Stir in tomatoes, herbs, salt, and pepper. Reduce heat to medium and cook until sauce is thickened, about 5 minutes.

3. Add sauce to spaghetti and toss to coat.