Shelly's Recipe

PASTA WITH TOMATOES AND SAUTEED ONIONS

Category: Pasta

1 lb pasta
3 tbsp olive oil
1 cup coarsely chopped onion
3/4 cup chopped scallions
2 cloves garlic
1 cup white or mixed mushrooms
5 oz sliced lean Canadian bacon or prosciutto
1 large can imported tomatoes with puree
1/4 cup fresh basil, chopped
1 tsp vinegar
1/2 tsp oregano
1/4 tsp fennel seeds
1 tsp brown sugar
Salt to taste
1 tbsp cornstarch

Put salted water up to boil for pasta. Saute onions and garlic in oil until soft. Do not let brown. Add mushrooms. Stir 3-4 minutes. Start cooking pasta.

Cut tomatoes into large chunks.

Add remaining ingredients except salt and cornstarch and bring to a boil. Lower heat to simmer. Add salt if desired. Add cornstarch mixed with water only if sauce needs thickening. Pour sauce over drained pasta. Pass the pepper and grated parmesan. Serves 4.

This will go well with a flavorful, crisp white (try a French Chablis or other white Burgundy) or a light red such as a good Valpolicella, Chianti, or Pinot Noir.