The BEST spaghetti sauce I've had/made in a LONG time.

Ingredients (good for one gluttonous serving or two modest servings):

About 3/4 to one cup of fresh chopped Crimini mushrooms
1/2 clove fresh garlic
2-4 tbsp. pesto sauce
2 medium sized tomatoes (i.e. about 2 inches across)
1 cherry hot pepper
1-2 oz. crumbled or shredded Mizithra cheese
2 tbsp. olive oil
Possibly some extra oregano and red pepper flakes for extra zing

Sauté mushrooms and chopped garlic on low heat olive oil for 3 or 4 minutes, then add chopped/sliced tomatoes, hot pepper, pesto and optional seasonings. After another 5 minutes or so turn the heat down to very low so it is just barely simmering or perhaps not simmering at all. Cook spaghetti and drain, then add the sauce on top and finally add the Mizithra like you would parmesan.

Deeeeee-licious! :D :P ;)

I like a lot of basil in sauce and that sounds good to me!

I was thinkin' the same thing...

I had a bunch of pesto that I made last week and doubled your recipe to use it all up--and it is indeed DEE-LICIOUS! :applause:

I just made a huge amount of it the other day and will freeze it so I can have the yummy summer flavor of basil in the winter.

My basil plant went crazy this year. I've been picking 2 cups of leaves and making a batch of pesto almost every weekend. It all goes in the freezer, and then in February, I'll have the taste of summer.

I tried growing basil for the first time. After a short while, it smelled wonderful and had little baby leaves. I left them to grow bigger. Nope, they dried up and died. I should have researched growing herbs, eh?

Enjoy your fall bounty!

I like to pour some sausage in my sauce. I made it today. You must be a good cook. Mrs. Moose

But what is Mizithra cheese and where would I find it?:shrug:

Also, do you peel the tomatoes first?:hi: