Recipe - Mushroom Marinara For Fusilli Pasta

1 lg Onion; coarsely chopped
2 Cloves garlic; minced
One half pound Portobello or button
mushrooms; cut or sliced up One fourth inch
One half pound Cultivated mushrooms;
cut or sliced up One half inch
2 cup Cherry tomatoes or 4 to 6
tomatoes; minced
One half cup Fennel bulb; cut or sliced up
1 teaspoon Dried oregano
2 tablespoon Chopped fresh basil
One fourth teaspoon Fennel seed
1 cn Lowsodium whole tomatoes;
(16 ounce) chopped,
Juice reserved
One fourth teaspoon Crushed red pepper
Salt; optional
One fourth teaspoon Freshly ground black pepper
Olive oil spray
1 tablespoon Cornstarch; optional
16 ounce 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 MCRecipe 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