Recipe By : My favorite recipes
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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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
