The £4 Spaghetti that tastes like Restaurant Spaghetti

Pasta Recipe

Cannot believe we haven’t tried this sooner! Ever been to a fancy Italian restaurant and spent a slightly insane amount of money on your spaghetti? Well it stops here, try out this recipe from my - a £4 recipe for spaghetti that tastes like that pricey restaurant dish!

Cooking Time: Preparation time 30 mins, cooking time 2.5 hrs

Serves: 4-6, easy


4 oz of white button mushrooms, thinly sliced

3/4 cup (4 oz, from about 4 heads) of peeled garlic cloves

2/3 cup of extra-virgin olive oil

56 oz (2 cans) of peeled Italian tomatoes with their juices


Freshly ground pepper

1lb of spaghetti

1/4 cup of basil leaves, torn

Parmigiano-Reggiano cheese, freshly grated; for serving

Equipment Needed: Saucepan, strainer, small saucepan, cast iron casserole, immersion blender, large pot, wooden spoon

In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms.

Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes.

In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper.

Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese.