Fusilli Michelangelo

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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

Recipe

• 1 cut the mushrooms and dried tomatoes into julienne strips.
• 2 heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes).
• 3 drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree.
• 4 add the basil leaves to the vegetables and saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much).
• 5 add the puree.
• 6 press the garlic, stir in, and grind in some black pepper.
• 7 cook for maybe 5 minutes (basil should not be cooked too long or its color will fade).
• 8 salt to taste.
• 9 toss over cooked fusilli.