Fusilli Michelangelo
INGREDIENTS
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One 28-ounce can whole tomatoes
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3 tablespoons extra-virgin olive oil
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1 jalapeno chile, optional
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1/2 cup finely chopped onion
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1 tablespoon minced garlic
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1 bay leaf
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Salt and freshly ground pepper
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1/4 cup drained and chopped oil-packed dried tomatoes
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1 tablespoon finely chopped fresh oregano
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1/3 cup dried tomatoes, not packed in oil
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3 tablespoons boiling water
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1 1/2 tablespoons balsamic vinegar
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1 1/2 teaspoons sugar
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1 teaspoon finely chopped fresh marjoram
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Kosher salt
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12 ounces dried fusilli pasta
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1/4 cup extra-virgin olive oil
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4 cups diced mixed fresh domestic and/or wild mushrooms, 3/4-inch dice
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Freshly ground pepper
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1 1/2 tablespoons minced garlic
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1/2 cup loosely packed fresh basil leaves
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3/4 cup freshly grated Parmesan
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4 cups arugula
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2 tablespoons pine nuts, toasted
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Red pepper flakes, optional
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