More Great Recipes: Egg-Free | Low Saturated Fat | Pasta | Vegetable

Fusili Pasta in a classic tomato/olive sauce

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Member since 2012

Serves 8 | Prep Time 15 | Cook Time 40


500g Fusili-shaped pasta, cooked in boiling salted water (reserve 1 cup)
3 plum tomatoes, cut into small cubes
2 red onions, cut into strips
4 tbsp mashed garlic
3 tbsp olive oil
1 big bell pepper (any color) cut into strips
1 tbsp tomato paste
1 tsp oregano
1/4 tsp black pepper, salt
1 tbsp oregano
1 cup sliced mushrooms
1 cup of reserved pasta water (or vegetable broth)
1/2 cup black olived (seeded)

in small saucepan, heat olive oil add onions and garlic, cook over low heat till slightly tender.

add tomatoes, bell pepper, tomato paste, paprika, black pepper&salt, cilantro, oregano. cover over low heat for 5 mnts or till tomatoes are softened.

add reserved pasta water, mushrooms, uncover, raise heat, stirring occasionally till sauce is thickened (about 10 mnts)

mix with pasta and olives, served warm.


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