Fusilli Michelangelo

Fusilli Michelangelo Recipe:

Fusilli Michelangelo

10 oz      cooked fusilli
1          15-oz can of stewed tomatoes
1/2 cup    sun-dried tomatoes
1/4 lb      mushrooms
1/4 cup    (packed) fresh basil leaves
1-2 cloves garlic
1-2 tblsp   olive oil
salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne
strips. Heat olive oil in a saucepan and saute the
vegetables briefly (about 3 minutes). Drain the can of
tomatoes and toss the tomatoes into a blender; blend
until you have an almost but not completely smooth
puree. Add the basil leaves to the vegetables and
saute, stirring constantly, for about 30 seconds (they
should become greener, but not cook too much). Add
the puree. Press the garlic and stir in, and grind in
some black pepper. Cook for maybe 5 minutes (basil
should not be cooked too long or its color will
fade). Salt to taste. Toss over about 10 oz. cooked
fusilli.

Contributed by Alexandra Schmidt