Fusilli michelangelo
2 -3
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (15-ounce) of stewed tomatoes |
| ½ | cup | Sun-dried tomatoes |
| ¼ | pounds | Mushrooms |
| ¼ | cup | (packed) fresh basil leaves |
| 1 | Cloves garlic (up to 2) | |
| 1 | tablespoon | Olive oil (up to 2) |
| Salt and pepper to taste | ||
Directions
Cut the mushrooms and dried tomatoes into julienne strips. Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes). Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree. Add the basil leaves to the vegetablesand saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much). Add the puree. Press the garlic and stir in,and grind in some black pepper. Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade). Salt to taste. Toss over about
10 oz. cooked fusilli.
This recipe is an original, though it's based on something I ate in an Italian restaurant in Napa.
Posted to rec.food.recipes by aliki@... (Alexandra Schmidt) on Aug 13, 93.