6 tbsp. olive oil
6 med. garlic cloves, finely chopped
1 1/2 lbs. button mushrooms, cut into 1/4-inch slices
1 (28 oz.) can whole tomatoes
1 1/2 tbsp. chopped fresh parsley
1 tbsp. double concentrate tomato paste
1 1/2 tsp. sugar
3/4 tsp. salt

In a large skillet, heat the oil over moderate heat. Add the garlic and saute until tender, about 2 minutes. Add the mushrooms and raise heat to high. Saute mushrooms until they wilt and begin to brown around the edges, 7-10 minutes.

Add the tomatoes, breaking them apart with your hands. Stir in remaining ingredients. Simmer until thick, about 15 minutes. Pour over cooked pasta.