4 tablespoons oilive oil
1 medium onion finely chopped
3 cloves garlic minced
3/4 pound firm fresh mushrooms
28 ounces can peeled tomatoes drained — and coarsely chopped
15 ounces container part-skim ricotta
1/2 cup tightly packed Italian parsley — finely chopped
1/2 cup tightly packed fresh basil leaves — finely chopped
salt ground black 1 pound spaghetti
1/2 cup freshly grated Parmesan
Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty sauce.
In a large saucepan heat the olive oil. Add the onion and garlic and saute over low heat, covered until soft. Wipe the mushrooms clean with a damp paper towel and slice thin. Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute. Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more. Stir in the ricotta, parsley, basil and salt and pepper.
Meanwhile, bring 5 quarts of water to rolling in a large covered pot. Add 2 tablespoons salt and all the pasta at once; stir well. Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite. Pour into a colander and shake vigorously to drain. Toss with the hot sauce and season the pasta to taste with salt and pepper. Serve with parmesan cheese
Formated by Iara 8/10/98