In a frying pan over medium heat, cook 1 chopped small onion and 1 large minced garlic clove in 1 tbsp. olive oil until softened. Add 16 oz. sliced mushrooms and cook until browned.
Add 2 tbsp. tomato paste, 14 oz. canned diced tomatoes, 1 tbsp. chopped fresh rosemary, 1 tsp. kosher salt, and 1/2 tsp. freshly ground black pepper. Simmer 10 minutes, then serve over 12 oz. cooked spaghetti. Sprinkle with shaved parmesan cheese and chopped fresh oregano.
Recipe: Mushroom-Herb Spaghetti
Fast & fresh tip: No-brainers Salad-in-a-bag, pre-sliced mushrooms, and pre-made pizza dough are part of the busy cook’s repertoire.