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Fusilli Michelangelo
For 2-3 people:

1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves
1-2 cloves garlic
1-2 tbs. olive oil

salt and pepper to taste

Cut the mushrooms and dried tomatoes into julienne strips. Heat
olive oil in a saucepan and saute the vegetables briefly (about 3
minutes). Drain the can of tomatoes and toss the tomatoes into a
blender; blend until you have an almost but not completely smooth
puree. Add the basil leaves to the vegetablesand saute, stirring
constantly, for about 30 seconds (they should become greener, but
not cook too much). Add the puree. Press the garlic and stir
in,and grind in some black pepper. Cook for maybe 5 minutes (basil
should not be cooked too long or its color will fade). Salt to
taste. Toss over about 10 oz. cooked fusilli.

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