Recipe - Pasta With Wild Mushroom Tomato Sauce

2 tablespoon Olive oil
8 ounce White mushrooms; cut or sliced up
6 ounce Portobello mushrooms; cut or sliced up
4 ounce Oyster mushrooms; cut or sliced up
6 Garlic cloves; minced
One fourth cup Water; or red wine
1 cn Stewed tomatoes; (14 ounce)
1 cn Tomato puree; (14 ounce)
2 teaspoon Dried basil
2 teaspoon Dried oregano
One fourth teaspoon Red pepper flakes
One half teaspoon Salt
One fourth cup Fresh basil; arugula or
parsley,
; chopped
12 ounce Dried linguini or spaghetti

Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirring
frequently, until the mushrooms are caramelized, about 7 minutes. Stir in
garlic, wine or water; cook, stirring, until liquid is evaporated. Add
tomatoes, tomato puree, and dried seasonings. Reduce heat to low; simmer
for 20 minutes, stirring occasionally. (Partially cover the pan to keep the
sauce from splattering.) Remove from heat; stir in fresh herbs.

Meanwhile, place pasta in boiling water to cover, stir and return to boil.
Cook until al dente, about 912 minutes. Drain and transfer to warm serving
plates.

Spoon sauce over pasta. If desired, serve with grated parmesan or romano
cheese and warm Italian bread. Makes 6