| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, coarsely chopped |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
lb |
Portobello or button |
|
|
mushrooms sliced 1/4 |
|
|
inch |
| 1/2 |
lb |
Cultivated mushrooms |
|
|
sliced 1/2 inch |
| 2 |
c |
Cherry tomatoes or 4 to 6 |
|
|
tomatoes diced |
| 1/2 |
c |
Fennel bulb, sliced |
| 1 |
t |
Dried oregano |
| 2 |
T |
Chopped fresh basil |
| 1/4 |
t |
Fennel seed |
| 1 |
|
Low-sodium whole tomatoes |
|
|
16 ounce chopped |
|
|
Juice reserved |
| 1/4 |
t |
Crushed red pepper |
|
|
Salt, optional |
| 1/4 |
t |
Freshly ground black pepper |
|
|
Olive oil spray |
| 1 |
T |
Cornstarch, optional |
| 16 |
oz |
Fusilli pasta |
INSTRUCTIONS
In a large nonstick skillet over medium heat, heat 3 tablespoons
water, the onion, garlic, mushrooms, cherry tomatoes, fennel, oregano,
basil, and fennel seed. Cover and cook, adding more water if the
mixture becomes dry, for about 10 minutes, and stir occasionally to
break up the cherry tomatoes. Stir in the canned tomatoes, crushed red
pepper, and salt, if using, and pepper and spray lightly with olive
oil. Cover and cook, stirring occasionally, for 5 to 7 minutes. If the
sauce is too thin, mix 1 tablespoon cornstarch with the reserved
tomato juice. Increase the heat to high, and add the cornstarch
mixture, stirring until thickened. Meanwhile, in a large pot of
boiling water, cook the pasta; drain and remove to a warm serving
bowl. Spoon the sauce over the pasta and serve immediately. Posted to
MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 13:23:43 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu> NOTES : Fusilli, twists, shells,
wheels, ziti, or penne make a fine mouthful to hold this robust
sauce..--Lynn 335 calories with less than 10% cff
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