Pasta with wild mushroom tomato sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 8 | ounces | White mushrooms; sliced |
| 6 | ounces | Portobello mushrooms; sliced |
| 4 | ounces | Oyster mushrooms; sliced |
| 6 | Garlic cloves; minced | |
| ¼ | cup | Water; or red wine |
| 1 | can | Stewed tomatoes; (14 ounce) |
| 1 | can | Tomato puree; (14 ounce) |
| 2 | teaspoons | Dried basil |
| 2 | teaspoons | Dried oregano |
| ¼ | teaspoon | Red pepper flakes |
| ½ | teaspoon | Salt |
| ¼ | cup | Fresh basil; arugula or parsley, |
| ; chopped | ||
| 12 | ounces | Dried linguini or spaghetti |
Directions
Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring frequently, until the mushrooms are caramelized, about 7 minutes. Stir in garlic, wine or water; cook, stirring, until liquid is evaporated. Add tomatoes, tomato puree, and dried seasonings. Reduce heat to low; simmer for 20 minutes, stirring occasionally. (Partially cover the pan to keep the sauce from splattering.) Remove from heat; stir in fresh herbs.
Meanwhile, place pasta in boiling water to cover, stir and return to boil.
Cook until al dente, about 9-12 minutes. Drain and transfer to warm serving plates.
Spoon sauce over pasta. If desired, serve with grated parmesan or romano cheese and warm Italian bread. Makes 6 servings, 6 grams of fat per 1 cup serving. |
Recipe by: August 1996 Vegetarian Times Converted by MM_Buster v2.0l.