Spaghetti Rigati in Tomato Sauce with Mushrooms & Broccoli
This simple supper dish was inspired by my discovery of a new tomato pasta sauce, Cirio brand from Italy. The sauce is 86% tomatoes and I can easily identify all the ingredients (carrots, garlic etc), thus, the company's logo "Come Natura Crea". I think this is the best tomato pasta sauce I've tried. The taste was very fresh and flavorful, the texture superb, and it smells incredible.
I have to admit I've been rather dowdy in my choices of tomato pasta sauce. I quite like one from Trader Joe's and I like Barilla's sauce with olives, but, honestly, I've often settled for a poor quality sauce with four cheeses or black tasteless speckles of basil. Pasta with red sauce was one of my super easy meals back in the old days, and it makes me a little sad to think how blindly and repeatedly I grabbed a bottle of crappy sauce and ate a tasteless bowl of pasta. Well, baby, those days are gone!
I'd love to hear about your favorite tomato sauces so please share in the comments. And check out the Spaghetti Rigati (Spaghetti with ridges). I love this camera!
Spaghetti Rigati in Tomato Sauce with Mushrooms & Broccoli:
6 oz spaghetti rigati
1/2-1 tbsp butter or olive oil
2 garlic cloves, minced
6 mushrooms, sliced
1 small head broccoli, cut into small florettes
7 oz tomato pasta sauce (Cirio's)
Cook the spaghetti per directions. Melt the butter over lowest heat and cook the garlic for 2 minutes. Turn up the heat to medium and add the mushrooms. Saute until they start to release their juices. Add the broccoli and cook until almost tender (3 minutes). Add the sauce and drained pasta and toss until well combined. Heat together for 3 minutes and serve.