Ingredients
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 cups coarsely chopped cremini mushrooms
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 2 cups crushed tomatoes
- 1 cup chopped California walnuts
- 1 can (400g) diced tomatoes
- Sea salt and pepper to taste
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon crushed red pepper
- 1 pound pasta
- Snipped fresh basil (optional garnish)
Preparation:
- Heat 1 tablespoon oil in a large saucepan over medium-low heat. Add garlic and onion and sauté for 5 minutes to soften. Stir in mushrooms and sauté over medium-low heat for 6 to 8 minutes more or until mushrooms are very soft, stirring occasionally.
- Stir in oregano, basil, tomato paste and vinegar.
- Add crushed tomatoes, walnuts and diced tomatoes and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.
- Cook pasta according to package directions while sauce is simmering, then drain well.
- Heat remaining oil in a small skillet. Add breadcrumbs and red pepper and cook over low heat for 1 to 2 minutes or until golden brown, stirring frequently.
- Place pasta into pasta bowls and top with equal amounts of sauce. (Or toss pasta with sauce before placing in bowls.) Sprinkle each with 1 tablespoon browned breadcrumbs.
- Top with fresh basil, if desired.
- Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.