Mushroom and Tomato Pasta Sauce

6 tablespoons olive oil
6 medium garlic cloves, finely chopped
1 1/2 pounds button mushrooms, cut into 1/4-inch slices
1 (28 ounce) can whole tomatoes
1 1/2 tablespoons chopped fresh parsley
1 tablespoon double concentrate tomato paste
1-1/2 teaspoons sugar
3/4 teaspoon 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.

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