Makes 6 to 8 servings
|1||package (16 ounces) uncooked fusilli pasta|
|1/4||cup olive oil|
|8||ounces mushrooms, sliced|
|1||large red bell pepper, chopped|
|1||large green bell pepper, chopped|
|1||large yellow bell pepper, chopped|
|3||large shallots, chopped|
|10||green onions, chopped|
|1||large onion, diced|
|8||cloves garlic, coarsely chopped|
|1/2||cup chopped fresh basil or 2 teaspoons dried basil|
|2||tablespoons chopped fresh oregano or 1 teaspoon dried oregano, crushed|
|Dash red pepper flakes|
|4||cups canned or fresh tomatoes, undrained and chopped|
|Salt and black pepper to taste|
|Fresh basil sprigs and miniature plum tomatoes for garnish|
- Cook fusilli according to package directions. Drain in colander.
- Heat oil in large skillet over medium-high heat. Cook and stir mushrooms, bell peppers, shallots, onions, garlic, chopped basil, oregano and red pepper flakes in hot oil until lightly browned.
- Add tomatoes with juice; bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Season to taste with salt and black pepper.
- Place fusilli on plates. Spoon sauce over fusilli. Garnish, if desired.
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