- 16 ounces dry spaghetti
- 2 tablespoons olive oil, divided
- 3 cups small or medium South Mill Champs fresh whole oyster mushrooms
- 2 teaspoons minced garlic
- 1 jar marinara sauce
- ½ cup fresh basil, torn
Bring water to a boil in a large sauce pan. Add spaghetti noodles and cook for 8 minutes. While noodles are cooking, sauté mushrooms and garlic in 1 tablespoon olive oil until mushrooms are tender. Drain noodles and return to sauce pan. Add remaining olive oil and marinara sauce and cook for 1 more minute until sauce is warmed through, stirring occasionally. Transfer spaghetti into individual bowls and top with mushroom mixture and torn basil.