Fusilli Michelangelo

Delicious fresh tasting pasta dish. Add chicken or sauteed italian sausage. Yum! Found on the web from: Alexandra Schmidt who says "This recipe is an original, though it's based on something I ate in an Italian restaurant in Napa."

• Ready In: 30 mins
• Serves: 2-3

Ingredients

• 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

Directions

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.