Preparation:
Heat the oil in a saucepan. When hot but not smoking, add the mushrooms and
garlic. Cook over medium heat, tossing the mixture until the mushrooms are
slightly wilted and lightly browned (about 3-4 minutes). Pour in wine, raise
heat to high, bring to a boil until reduced by half.
Add the tomatoes, salt, and pepper. Bring back to a boil, cook with an
occasional stir until sauce is a little thicker, 3-5 minutes.
This sauce is very quick, very fresh tasting, and absolutely great on pasta.
Once you've tasted it you'll never use canned tomatoes again. Try spreading
it on warm Italian bread, |
