You will need:


1 box of your favorite spaghetti


1-28 oz. can of crushed tomatoes


1-1lb. 13oz. can of chick peas- drain and rinse (pat dry)


4 cloves garlic (crushed & chopped)


½ tsp. crushed red pepper flakes


¼ tsp. black pepper


1 tsp. capers (plus tsp. caper juice)


1 cup chopped Italian parsley


1 quart white button mushrooms (sliced and pat dry with Scott towel)


3 tablespoons olive oil


2 pats sweet butter


1 tablespoon dried oregano


3 tablespoons red wine vinegar- plus 1 tsp. sugar


Romano cheese for grating


In large frying pan place olive oil plus butter and heat, place in mushrooms.


Let mushrooms get golden on one side and then turn over to other side.


Place in garlic and parsley and continue to sauté for 3-4 minutes.


Add chick peas and dried oregano, continue to sauté for another 3-4 minutes.


Add crushed tomatoes, capers and caper juice.


Add crushed red pepper and black pepper.


Add red wine vinegar plus sugar and continue to simmer on low.


Prepare Spaghetti as directed.


Lift spaghetti from water with tongs or steel net and add to sauce and toss.


Plate and drizzle with a little olive oil and a little extra oregano and red pepper flakes and garnish with fresh grated cheese.


This dish gathers family around the table ~ just add a crispy loaf of Italian bread!


Enjoy!