Category: Pasta

1 large 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 cup Cherry tomatoes or 4 to 6 tomatoes, diced

1/2 cup Fennel bulb, sliced

1 tsp Dried oregano

2 tbsp Chopped fresh basil

1/4 tsp Fennel seed

1 can Low-sodium whole tomatoes, (16 ounce) chopped,

Juice reserved

1/4 tsp Crushed red pepper

Salt, optional

1/4 tsp Freshly ground black pepper

Olive oil spray

1 tbsp Cornstarch, optional

16 oz Fusilli pasta

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