Fusilli Michelangelo

1. 1

   Cut the mushrooms and dried tomatoes into julienne strips.

2. 2

   Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes).

3. 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. 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. 5

   Add the puree.

6. 6

   Press the garlic, stir in, and grind in some black pepper.

7. 7

   Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade).

8. 8

   Salt to taste.

9. 9

   Toss over cooked fusilli.

* Per serving · 4 servings · Values may vary.

No additional tips available.