20 minutes total · Serves 2
Prep: 5 minutes · Cook: 15 minutes
Browned mushrooms give a good jar of marinara a little more depth. The sauce simmers while the pasta cooks, and a splash of pasta water brings it all together.
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What you’ll need
6 oz pasta with a package cook time of 9–11 minutes
8 oz pre-sliced cremini mushrooms
1 tbsp olive oil
1 garlic clove, minced
1 1/2 cups prepared marinara sauce
1/2 tsp dried oregano
Pinch of red pepper flakes (optional)
1 tbsp butter
2 tbsp grated Parmesan, plus more to serve
A few basil leaves, torn (optional)
Kosher salt and black pepper
Let’s make dinner.
Get a large pot of salted water boiling; an electric kettle speeds this up. Heat the oil in a large skillet over medium-high. Add the mushrooms in a fairly even layer and leave them alone for 3 minutes. Stir and cook for another 3–4 minutes until browned and their liquid has mostly evaporated.
Add the pasta to the boiling water and cook according to the package directions. While it cooks, lower the skillet heat to medium, add the garlic, oregano, and red pepper flakes if using, and stir for 30 seconds.
Add the marinara to the mushrooms. Simmer gently for 5 minutes, stirring occasionally. Reserve 1 cup pasta water before draining the pasta.
Add the drained pasta, butter, and 1/4 cup reserved water to the sauce. Toss over medium heat for 1 minute, adding more water as needed so the sauce coats the pasta. Take off the heat, stir in the Parmesan, and taste for salt and pepper. Finish with basil if you have it.
A little head start
Buy the mushrooms already sliced, and choose a marinara you like straight from the jar. Give the mushrooms room to brown before adding the sauce.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.