Mushroom Marinara For Fusilli Pasta

Recipe Ingredients

1		Onion - coarsely chopped (large)
2		Garlic - minced
1/2 lb	227g / 8oz	Portobello or button mushrooms - sliced 1/4 inch
1/2 lb	227g / 8oz	Cultivated mushrooms - sliced 1/2 inch
2 cups	125g / 4.4oz	Cherry tomatoes or 4 to 6 tomatoes - diced
1/2 cup	118ml	Fennel bulb - sliced
1 teaspoon	5ml	Dried oregano
2 tablespoons	30ml	Chopped fresh basil
1/4 teaspoon	1.3ml	Fennel seed
1		Low-sodium whole tomatoes - (16 ounce) chopped,
		Juice reserved
1/4 teaspoon	1.3ml	Crushed red pepper
		Salt - optional
1/4 teaspoon	1.3ml	Freshly ground black pepper
		Olive oil spray
1 tablespoon	15ml	Cornstarch - optional
16 oz	454g	Fusilli pasta

Recipe Instructions

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.

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.

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.

Source:
Lynn Fischer, Healthy Indulgenges, 1996

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