· ½ oz dried mushrooms
· 1 cup boiling water
· 1tbsp olive oil
· 2 ½ cups chopped onion
· ¾ tsp salt, divided
· ½ tsp freshly ground black pepper, divided
· 1tbsp minced garlic
· 2tbsp tomato paste
· 1 (14 oz) can whole peeled tomatoes, undrained
· ¼ cup whole milk
· 10oz uncooked whole-wheat spaghetti
· 1tbsp salt
· 1 ½ oz grated cheese (any kind)
· ¼ cup chopped fresh parsley
Combine mushrooms with boiling water in a bowl; cover and let stand 20 minutes or until soft. Drain them in a colander lined with a paper towel over a bowl, reserving liquid. Rinse and chop the mushrooms.
Heat olive oil in a deep skillet over medium-high heat. Add onion, ½ tsp salt, ¼ tsp pepper; add and cook mushrooms for a couple of minutes. Add garlic, remaining ¼ tsp salt and remaining ¼ tsp pepper; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Add tomato paste and cook two minutes, stirring constantly. Add reserved liquid and cook for a minute. Add tomatoes and bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally and breaking up tomatoes as necessary. Stir in milk; cook two minutes.
Cook pasta according to package directions, adding 1tbsp salt to cooking water and drain. Toss pasta with sauce; top with cheese and parsley.