This is going to be a really busy week so dinner's are happening between 5:00 and 5:15 every night. (Anyone else so over-scheduled that dinner occurs within a 15 minute window?) Hello pasta dinners! I love a good pasta sauce that I can make ahead of time so getting dinner on the table by 5:00 --- easy as pie. ;)
8 ounces mushrooms
6 Tablespoons olive oil
1 clove garlic
1 1/4 teaspoons dried oregano
1/4 teaspoon red pepper flakes
1/4 cup tomato paste
28 ounce can crushed tomatoes
2 cups chicken broth
15 ounce can chick peas, rinsed
2 Tablespoons fresh basil, chopped
Pulse mushrooms in food processor.
Heat 5 T. oil in dutch oven. Add mushrooms and 1 t. salt. Cook 8 minutes until browned.
Pulse onion in food processor.
Add onion to mushroom mixture. Cook 5 minutes.
Combine 1 T. oil, garlic, oregano and pepper flakes.
Add tomato paste to mushroom, onion mixture.
Push vegetables to sides of pan and pour garlic/oil mixture in center. Cook 30 seconds.
Stir in tomatoes and broth. Bring to simmer and cook 5 minutes.