Summer sauce for pasta
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Ripe tomatoes; chopped | |
| 2 | cups | Sliced mushrooms; (8 ounces) |
| 4 | ounces | Shredded mozzarella cheese; may be doubled |
| ½ | cup | Chopped fresh basil |
| 2 | Garlic cloves; minced | |
| ½ | cup | Olive oil |
| 1 | teaspoon | Salt |
| 1 | pounds | Spaghetti; or linguine |
| ½ | cup | Grated Parmesan cheese; for garnish |
Directions
PANTRY: substitute non or low fat dairy.
Mix all the sauce ingredients together and let sit at room temperature for an hour or so, for the flavors to mingle. Cook and drain the pasta. While the pasta is piping hot, serve it in well-warmed bowls, topped with a ladleful of sauce and garnished with Parmesan cheese.
Recipe from NEW RECIPES FROM MOOSEWOOD RESTAURANT, by The Moosewood Collective © 1987, used with permission of Ten Speed Press. CompuCook's Kiosk (1996)
kitpatH nov97
Recipe by: New Recipes from Moosewood Restaurant