Pasta in a herby tomato sauce with sliced mushrooms.
4 beef tomatoes (or any large tomato)
2 cloves of garlic, crushed
Handfull of fresh herbs (I use oregano and thyme), finely chopped
10ml red wine
400g fusilli pasta
1 red pepper, sliced
300g chestnut mushrooms, sliced
1 red onion, finely chopped
Salt and pepper to season
Olive oil to fry
Grated parmesan to serve
Boil a kettle of water and score a large cross into each tomato. Place the tomatoes into the boiling water until the skin begins to peel. Remove the skin from the tomatoes.
Place the tomatoes into a food blender to make the tomato puree.
In a large frying pan or wok, add olive oil and fry the chopped onion until soft. Add the mushrooms and garlic and continue frying until the mushrooms are also soft.
Poor in the red wine and continue frying for one minute. Add the tomato puree along with the herbs and simmer for 15-20 minutes until the sauce is of the desired consistency. Season with salt and pepper to taste.
Cook the pasta in boiling water for around 4-5 minutes (depends on brand) and then stir into the sauce. Serve imediataly topped with parmesan.