I love those meals that come together in a snap; measuring isn't even necessary. A quick perusal of the overall process, and then just cook. I love it! This is one of those meals. Technically, I followed the recipe, but I added and tweaked a bit here and there. For that reason, I will link you to Lidia's recipe, but I will type out what I did. A little of this, a bit of that, a toss and a chop, and voila! Dinner!
6-8 cloves of garlic, peeled, crushed, and sliced
a container of whole fresh mushrooms (or more if you'd like!)
salt and pepper, to taste
handful of fresh parsley, chopped
(I added 3 thickly sliced plum tomtoes)
1 lb. dried spaghetti
freshly grated Parmesan cheese, optional (but, of course!)
Boil a large pot of salted water for the pasta (cooking in salted water is the only chance that you will get to flavor your noodles!). Cook the noodles al dente; drain. Meanwhile, wash and slice the mushrooms. In a large skillet, pour olive oil to cover most of the bottom of pan. Add garlic and sautee until very light golden brown (don't burn!) Add the mushrooms, and give the pan a couple of quick shakes. With a wooden spoon, incorporate the mushrooms with the garlic and olive oil. Let the mushrooms sweat a bit of their liquid out and become tender and brown. Salt and pepper to taste. Add a cup of your boiling pasta water (because your pasta is still cooking while you are making your sauce!) to the mushrooms and bring to a boil. Cook and let liquid reduce a bit. When pasta is done and drained, pour the mushroom sauce over the noodles. Toss gently to incorporate. At this point, I added my quartered slices of fresh tomatoes along with the chopped parsley. Again, toss. After all is heated through, remove from heat and plate into individual bowls. Top with freshly grated Parmesan cheese.
Yum! I personally loved how every mouthful was permeated by a wonderful garlic taste. There is ZERO guilt with this delicious bowl of pasta--all whole foods, no added sugars or "junk." Just freshness!