Preparation:
1. Bring a large pot of salted water to a boil. Cook pasta for 12-15 minutes until al dente
2. Meanwhile, sweat julienned peppers in oil for 2-3 minutes.
3. Add mushrooms to the peppers and continue sweating 2-3 minutes; stir frequently. Add garlic and continue to saute until cooked, season.
4. Drain the cooked pasta; do NOT refresh (rinse).
5. Pour strained homemade tomato sauce into pan with sauteed pepper/muxhroom mixture; stir. Add cooked pasta and stir to coat.
6. Add chopped cilantro and parmesan cheese; stir.
7. Serve with additional cheese and cilantro spinkled on top as desired.
Notes: Made 02/05/99 - This recipe uses the Tomato Sauce - GBC recipe and is delicious ! If you don't like the flavour of Cilantro leave it out and use fresh chopped parsley instead. The sauce has a nice full bodied, well developed flavour. Cutting the peppers into strips (julienne) instead of dicing prevents all the vegetables from falling to the bottom of the bowl and makes for a nicer presentation. Cooking the sauce separate from the vegetables ensures that the veg is not over cooke |
