Fusilli Michelangelo
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
2-3
ingredients
- 1 (15 ounce) can stewed tomatoes
- 1⁄2 cup sun-dried tomato
- 1⁄4 lb mushroom
- 1⁄4 cup packed fresh basil leaf
- 1 -2 garlic clove
- 1 -2 tablespoon olive oil
- 10 ounces cooked fusilli
- salt and pepper
directions
- 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, 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 cooked fusilli.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!