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Ingredients Jump to Instructions ↓

  1. 1 large Onion -- coarsely chopped

  2. 2 Cloves garlic -- minced

  3. pounds Portobello or button

  4. Mushrooms -- sliced 1/4

  5. Inch pounds Cultivated mushrooms --

  6. 1/2 inch 2 cups Cherry tomatoes or 4 to

  7. Tomatoes -- diced

  8. cup Fennel bulb -- sliced

  9. 1 teaspoon Dried oregano

  10. 2 tablespoons Chopped fresh basil

  11. teaspoon Fennel seed

  12. 1 can Low-sodium whole tomatoes --

  13. 16 ounce

  14. Juice reserved

  15. teaspoon Crushed red pepper

  16. Salt -- optional

  17. teaspoon Freshly ground black pepper

  18. Olive oil spray

  19. 1 tablespoon Cornstarch -- optional

  20. 16 ounces Fusilli pasta

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Recipe By : Lynn Fischer, Healthy Indulgenges, 1996

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