| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lg |
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 |
ts |
Dried oregano |
| 2 |
tb |
Chopped fresh basil |
| 1/4 |
ts |
Fennel seed |
| 1 |
cn |
Low-sodium whole tomatoes; (16 ounce) chopped, |
|
|
Juice reserved |
| 1/4 |
ts |
Crushed red pepper |
|
|
Salt; optional |
| 1/4 |
ts |
Freshly ground black pepper |
|
|
Olive oil spray |
| 1 |
tb |
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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