Timmer's Mushroom and Tomato Pasta

This, I have to admit, is Timmer's creation. But it's easy and very tasty. 

Ingredients:

1 jar sun dried tomatoes in oil & spices

1 package baby portabella mushrooms, sliced

1 pat butter

olive oil

2-3 cloves garlic

salt

dry spaghetti

crushed red pepper (optional)

1. Dump jar of sundried tomatoes, oil and all, into large skillet. 

2. Add 2-3 cloves garlic, crushed and diced

3. Simmer for a few minutes on medium-low or low. You don't want to burn the garlic, which is easy to do. This should just be at a low simmer. 

4. Add package mushrooms (I say at least one pack. I can go close to 2, but I love mushrooms)

5. Add another Tbsp or 2 of olive oil. The mushrooms will absorb quite a bit of oil, although they'll release some of this later in the simmering. But you want to make sure there's some oil in the pan, cuz this is your sauce. 

6. Add a tsp. or so of salt or sea salt, whatever you like.

7. You can add a pinch of crushed red pepper if you like.

8. Cook spaghetti al dente.

9. Drain pasta. 

10. Add pat of butter to sauce. Stir until butter melts.

11. Remove from heat. Add more salt if necessary. 

12. Top pasta with sauce, or add pasta TO sauce and toss. Whatever turns your crank.

Enjoy!