| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Rick & Lynne Robinson |
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Attributes:
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Vegetarian |
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Comments:
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Serving Suggestions:
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Ingredients:
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3 tbs. olive oil 1 lg onion, chopped 1/4 lb sliced mushrooms 2 cloves garlic 4 cups peeled tomatoes, w/sauce 1/4 cup chopped parsley 1/8 tsp. marjoram leaves 1/8 tsp. pepper 1 tsp. salt 1/2 tsp. sugar 1 cup fresh basil leaves, lightly packed 1/3 cup dry white wine or vermouth 8 oz medium width spinach noodles 2 tbs. butter Grated parmesan cheese |
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Instructions:
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1. Heat olive oil in a wide frying pan over medium-high heat. Add onion, mushrooms, and garlic and cook, stirring, until liquid has evaporated. Add roughly cut tomatoes, parsley, marjoram, pepper, salt, sugar, 1/2 cup of basic leaves and wine. 2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Uncover and cook rapidly, stirring until te sauce is reduced to about 3 cups; keep warm. 3. Cook spinach pasta until al dente. Drain. In a warm service bowl, toss noodles gently with butter, remaining 1/2 cup of basil, and about 1 cup of the sauce. Top with remaining sauce. 4. Serve topped with Parmesan cheese. |
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Related recipes:
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None |
2001-03-10