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BowTies and Sun-Dried Tomatoes

2 cups bowtie pasta
1/2 cup red wine
1 cup sliced mushrooms
1/2 cup chopped onion
2 cloves minced garlic
1/2 cup shredded carrots
1 cup red/yellow/green bell pepper, chopped finely
8-10 sundried tomatoes
1 cup (or more) chopped fresh basil
1/2 t oregano
1/2 t tamari (soy)
1/2 t sugar
1 t salt (optional)
pepper to taste

Soak dried tomatoes in 1/2 c boiling water for 30 minutes or until
soft, reserve water. Chop finely.

Boil 1/2 c water and pour over sundried tomatoes. Set aside for
30 minutes. Bring 6 quarts of water to boil and add pasta, cooking
10-12 minutes until soft.

While tomatoes are soaking and pasta water is heating, chop mushrooms,
onion, and garlic and set aside. Chop carrots, bell pepper and
set aside separately. Chop sundried tomatoes when soft, set aside,
reserve water. Chop fresh basil.

Bring red wine to boil over med in non-stick pan. Add mushrooms,
onion, garlic and simmer with lid on for 5 minutes. Add carrots,
bell pepper, and simmer with lid off another 5 minutes. Add sundried
tomatoes, simmer another 5 minutes. If wine evaporates too much,
add sundried tomato water as needed (or ordinary water if necessary).
Add basil and other spices, stir and simmer until liquid is simmered
down to consistency you prefer, turn off heat and cover.

When pasta is done, drain, toss with above and serve. Feeds two
hungry VLF vegetarians.


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