Fideos al Atardecer

1pb pound pasta

• (I prefer campanelle or gemelli but it's dealer's choice)

1/4 cup confit extra virgin olive oil

6 confit garlic cloves

12 small confit tomatoes

2 Tbsp Tomato paste

1 28 oz can of Whole peeled tomatoes

8 oz diced mushrooms

1 med diced yellow onion

3 tablespoons capers (optional)

1/4 cup dried Mexican oregano (or regular oregano)

1/2 cup chopped parsley (fresh is better)

A wedge of parmesan. (Ideally... but 1/8 cup of pre-grated is fine)

1. In a large, deep pan, heat the olive oil on med-high.

2. Once shimmery, add: 1 tbsp salt, 1 tbsp black pepper, 2 tbsp smoked paprika and the diced mushrooms & onions, lower heat to med and cook until the onions become translucent.

   • optional : Add the capers, if desired.

3. Lower heat to med-low.

4. In a food processor, blender, or similar:

   • add the confit garlic & tomatoes, paste, & peeled tomatoes.

   • blend til smooth then add blend to pot and return heat to med-high to simmer

   • then lower back to med-low & add herbs and cover the pan part-way.

5. Grate the parmesan in & drop the rind in.

6. Allow the sauce to simmer for 20 to 30 minutes or until thickened to your liking.

   • stir occasionally to keep the bottom from burning

7. While the sauce is simmering:

   • cook the pasta in boiling salted water to al dente (follow package instructions)

8. Strain the, reserving at least 1 cup of the water (to thin sauce if needed)

9. Toss the pasta in the sauce and serve.

Additional Note:

To reheat as left overs,

1. Portion into a dish that allows you to keep the pasta & sauce about 1-inch deep.

2. Place a wet paper towel over the plate.

3. Heat for 90s, let sit for 15-30 so the trapped steam can seep.

4. Mix gently and enjoy.