Roasted tomato, oyster mushroom, and garlic pasta (with mizithra)



  • Tomatoes (some.  I think I used five or six)
  • Oyster mushrooms (some?)
  • 1 onion (finally, something quantifiable!)
  • 1 head of garlic
  • s&p
  • basil, oregano, cayenne pepper
  • splash of balsamic vinegar
  • linguine
  • mizithra cheese


In a 450 degree oven, roast tomatoes (tomatoes [chopped], seasoned with s & p, doused with balsamic vinegar and olive oil) and whole head of garlic (wrapped in tin foil, doused in oil and salt and pepper), until desired doneness.

While tomatoes and garlic are roasting, saute mushrooms and onions until caramelized.  Add s & p, basil and oregano–cayenne, also.

Add tomatoes and their juices to sauteed mushrooms and onions.

Mash your roasted garlic and add that to the tomatoes, mushrooms, and onions.

Simmer ingredients together for awhile.  Realize that you are getting tired and the wine you bought from Trader Joe’s is making you drowsy.  Also realize that two dishes in one night is quite ambitious.  You decide to finish your sauce and put it in the fridge.  Pasta can be made tomorrow.


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