1-Prep Your Ingredients: Start with mise en place to keep things smooth. Slice 8 oz mushrooms evenly for quick cooking. Mince 3 garlic cloves and chop fresh basil. Measure out 28 oz crushed tomatoes, 2 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper. This tomato mushroom spaghetti recipe comes together fast with everything ready. Total prep: 2 minutes.

2-First Step: Boil the pasta. Bring a large pot of salted water to a rolling boil. Add 8 oz spaghetti and cook until al dente, about 8-10 minutes. Stir occasionally to prevent sticking. Drain, reserving 1/2 cup pasta water for later if needed, and set aside. This keeps the spaghetti recipe light and perfect for tossing.

3-Second Step: Sauté the mushrooms. In a large skillet, heat 2 tbsp olive oil over medium heat. Add 8 oz sliced mushrooms (cremini or button work best) and cook for 5 minutes, stirring until golden and moisture evaporates. The mushrooms shrink and intensify in flavor, forming the heart of this mushroom pasta.

4-Third Step: Add aromatics. Stir in 3 minced garlic cloves and 1 tsp dried oregano. Cook for 1 minute until fragrant, avoiding browning the garlic. For extra depth, deglaze with 1/4 cup red wine here, letting it reduce by half. This step builds the base for your homemade tomato mushroom sauce.

5-Fourth Step: Simmer the sauce. Pour in 28 oz crushed tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally. The sauce thickens, melding flavors into a rich tomato pasta sauce. Taste and adjust seasoning.

6-Fifth Step: Combine and finish. Toss the drained spaghetti into the skillet with the sauce. Add chopped fresh basil and reserved pasta water if it needs loosening. Grated Parmesan if desired. Serve hot, garnished with more basil. Total time: 25 minutes. Serves 4.