My beau's youngest daughter loves her marinara sauce and it was actually her idea originally to mix mushrooms with green olives, something that really wouldn't have occurred to me. But what deliciousness! I added the capers for a little more briny flavor and a pinch of red pepper flakes since any marinara usually can benefit from a little zip!
Like most homemade tomato sauces, this one comes together super fast and if you can make it with fresh pasta it almost feels like a treat! Lucky us we have a shop here in Arcata that sells fresh, organic pasta for only $6 a pound - such decadence! We usually get fettucine or linguine, but for this chunkier sauce the strozzapreti was just the shape, holding the sauce and the mushrooms in its slight waves. Any other corkscrew shape would work well too.