Instructions: 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 vegetablesand 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.

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