pasta of choice 1 clove elephant garlic, minced 1 white onion, minced 3 shallots, minced 1 1/2 cups reserved pasta water 2 oz Mushroom Ketchup 800g crushed tomatoes parsley basil
Cook pasta to al dente and reserve 1 1/2 cups of pasta water.
Sear garlic, onion, and shallots in a pan and remove from heat once cooked.
Deglaze pan with reserved pasta water, then add Mushroom Ketchup and crushed tomatoes.
