Ingredients:
2-2.5 lb ripe tomatos
1/3 cup high grade Balsamic Vinegar
2-3 cloves garlic (or 3 cubes frozen garlic)
4 tbsp olive oil
1 bunch fresh basil (or 2 cubes frozen basil)
2-3 Portabella mushrooms
1 lb pasta (your choice)
salt and pepper to taste
grated parmesan cheese (optional)

Method:
1. Chop up tomatoes into small chunks. 2. Saute garlic in 2 tbsp olive oil on medium heat 2-4 minutes 3. Add chopped tomatoes, balsamic vinegar and salt and bring to boil. Simmer for 20-25 minutes uncovered (recommend to use splatter guard on pan). 4. Cook pasta acdoring to directions. 5. Clean and slice Portabella mushrooms into approximately half inch strips. Heat 2 tbsp olive oil and sautee mushrooms on medium high heat for 8-10 minutes or until desired tenderness. 6. Plate pasta with sauce and mushrooms on top. Sprinkle on parmesan cheese.

Search:
Browse all recipes