Fusilli Michelangelo

• 1 (15 ounce) can stewed tomatoes
• 12 cup sun-dried tomato
• 14 lb mushroom
• 14 cup packed fresh basil leaf
• 1 -2 garlic clove
• 1 -2 tablespoon olive oil
• 10 ounces cooked fusilli
• salt and pepper

1. Cut the mushrooms and dried tomatoes into julienne strips.
2. Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes).
3. Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree.
4. Add the basil leaves to the vegetables and saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much).
5. Add the puree.
6. Press the garlic, stir in, and grind in some black pepper.
7. Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade).
8. Salt to taste.
9. Toss over cooked fusilli.

tomatoes, tomato, mushroom, basil leaf, garlic, olive oil, salt

Taken from www.food.com/recipe/fusilli-michelangelo-439163 (may not work)