A Lori Guerin speciality from back in the day, this pasta dish is cheap, delicious and vegan, until you adulterate it with pecorino sprinkle cheese. The original recipe calls for dry herbs exclusively, but it's lovely when gussied up with some fresh basil as well.
Tomato-Basil Fettucciniserves 6-8, depending on the appetite
1 28 oz can crushed tomatoes
1 16 oz package fettuccine, preferrably the vegetable-enriched variety
1 small onion or half a large onion
2 cloves of garlic
4 oz fresh mushrooms, about half a carton
dried oregano, marjoram and basil
fresh basil, if you're fancy
pecorino romano cheese, if you have no morals
Put on a pot of water for the pasta. Salt the water once it boils and cook pasta according to package directions.
Meanwhile, dice onion, mushroom and garlic. Heat a medium saute pan and add olive oil to coat the botttom of the pan. Add onion and saute several mintues until softened. Add mushrooms and a light sprinkling of salt; cook on high, stirring frequently, until most of the moisture has been cooked from the mushrooms.
Add garlic and dried herbs - this is a matter of taste, but one should go heavy on the basil and marjoram and a lighter on the oregano. Cook another 2-4 minutes until garlic is fragrant. Stir in the crushed tomatoes and reduce heat to simmer the sauce until thickened. At this point, one may add a palmful of cheese to the sauce.
The sauce will be ready about the time the pasta is cooked al dente. Drain the pasta fully and return to the pot. Pour the sauce over the pasta and toss to combine. Chiffonade 4-8 leaves fresh basil and toss with pasta.
Serve with additional cheese or fresh basil.
