Fusilli Michelangelo

From: aliki@isi.com (Alexandra Schmidt)

Date: Fri, 13 Aug 93 15:50:08 PDT

Just for fun, here's a recipe for Fusilli Michelangelo:

For 2-3 people:

1 15-ounce can of stewed tomatoes
1/2 cup sun-dried tomatoes
1/4 pound mushrooms
1/4 cup (packed) fresh basil leaves 
1-2 cloves garlic
1-2 tbs. olive oil

salt and pepper to taste

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

This recipe is an original, though it's based on something I ate in an
Italian restaurant in Napa.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.