Pasta With 3 Mushroom Tomato Sauce

• 2 tablespoons olive oil
• 8 ounces button mushrooms sliced
• 6 ounces portabello mushroom sliced
• 4 ounces shiitake mushrooms sliced or oyster
• 6 cloves garlic minced, 6 to 8
• 1/4 cup water or red wine
• 24 ounces marinara RAO'S Tomato basil
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 cup fresh basil chopped arugula or parsley
• 12 ounces linguine or spaghetti

1. Heat oil over medium heat in large saucepan. Add mushrooms; cook, stirringfrequently, until the mushrooms are caramelized (about 7 minutes). Stir ingarlic and water (or wine); cook, stirring, until liquid is evaporated.
2. Add RAO'S tomato basil marinara sauce,and dried seasonings. Reduce heat to low; simmer for20 minutes, stirring occasionally. Partially cover the pan to minimize splattering. Remove from heat; stir in fresh herbs. Meanwhile, cook pastaaccording to package directions. Spoon sauce over pasta. If desired, top with parmesan or Romano cheese.

olive oil, mushrooms, portabello mushroom, shiitake mushrooms, garlic, water, tomato basil, basil, oregano, red pepper, salt, fresh basil, linguine

Taken from www.yummly.com/recipe/Pasta-With-3-Mushroom-Tomato-Sauce-1669000 (may not work)