INGREDIENTS
1/4
cup olive oil
8
ounces mushrooms, trimmed and sliced
1
red bell pepper, diced
1
green bell pepper, diced
1
yellow bell pepper, diced
3
shallots, chopped
10
green onions, chopped
1
large onion, chopped
8
cloves garlic, minced
1/4
teaspoon red pepper flakes
4
cups chopped seeded tomatoes
1/2
cup chopped fresh basil
2
tablespoons chopped fresh oregano
Salt and black pepper
1
package (16 ounces) fusilli, cooked according to package directions and drained
PREPARATION:
- Heat oil in large skillet over medium-high heat. Cook and stir mushrooms, bell peppers, shallots, onions, garlic and red pepper flakes until lightly browned. Add tomatoes; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Stir in basil and oregano. Season to taste with salt and black pepper.
- Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.
This recipe appears in:
Vegetarian
