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CATEGORY CUISINE TAG YIELD
Italian 2 -3

INGREDIENTS

1 cn (15-ounce) of stewed tomatoes
1/2 c Sun-dried tomatoes
1/4 lb Mushrooms
1/4 c (packed) fresh basil leaves
1 Cloves garlic (up to 2)
1 tb Olive oil (up to 2)
Salt and pepper to taste

INSTRUCTIONS

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@isi.com (Alexandra Schmidt) on Aug 13,
93.

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