- 3 cups [750 mL] canned Italian tomatoes, drained and chopped
- 1/2 pound [227 g] mushrooms, sliced
- 2 onions, chopped
- 1 clove garlic, chopped
- Salt and pepper
- 1/4 cup [60 mL] freshly chopped basil
or
1 tablespoon [15 mL] dried basil
- 1 pound [454 g] spinach fettucini or desired pasta noodles, hot boiled and drained
- Freshly shredded Parmesan cheese
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- Into a large pot, mix together choped Italian tomatoes, mushroom slices, chopped onions and garlic.
- Salt and pepper.
- Bring to a boil.
- Lower heat and leave to simmer slowly stirring occasionally, to soften vegetables
- Mix in fresly chopped or dried basil; leave to simmer for 3 to 4 minutes more.
- Pour sauce over hot pasta noodles, sprinkle with freshly shredded Parmesan cheese, and serve.
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