Recipe - Pasta With Mushrooms Sun- Dried Tomatoes And Pine Nuts

12 Sun dried tomatoes; (not
oilpacked)
2 cup Boiling water
Nonstick vegetable oil
spray
1 pound Mushrooms; thickly cut or sliced up
1 lg Onion; chopped
1 cup Dry white wine
2 lg Garlic cloves; chopped
12 ounce Penne
One half cup Grated Parmesan cheese
One fourth cup Pine nuts; toasted
One fourth cup Sliced fresh basil or
2 teaspoon Dried

For a richer dish, splurge by adding an ounce of reconstituted dried
porcini mushrooms to the sauce.

Place sundried tomatoes in small bowl. Pour 2 cups boiling water over. Let
stand until tomatoes soften, about 15 minutes. Drain tomatoes, reserving
soaking liquid. Thinly slice tomatoes.

Spray large nonstick skillet generously with vegetable oil spray. Add
mushrooms, onion, wine, garlic, reserved tomato soaking liquid and cut or sliced up
tomatoes. Bring to boil over high heat. Reduce heat to medium and simmer
until liquids are reduced by half and vegetables are tender, about 25
minutes.

Meanwhile, cook, pasta in large pot of boiling salted water until just
tender but still firm to bite. Drain pasta, reserving 1 cup cooking liquid.
Return pasta to same large pot.

Pour sauce from skillet over pasta. Add Parmesan cheese and pine nuts.
Toss, adding reserved cooking liquid by One fourth cupfuls if mixture is dry. Mix
in basil. Season to taste with salt and pepper.

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