Fusilli Michelangelo

Directions

1. 1
   Cut the mushrooms and dried tomatoes into julienne strips.
2. 2
   Heat olive oil in a saucepan and saute the vegetables briefly (about 3 minutes).
3. 3
   Drain the can of tomatoes and toss the tomatoes into a blender; blend until you have an almost but not completely smooth puree.
4. 4
   Add the basil leaves to the vegetables and saute, stirring constantly, for about 30 seconds (they should become greener, but not cook too much).
5. 5
   Add the puree.
6. 6
   Press the garlic, stir in, and grind in some black pepper.
7. 7
   Cook for maybe 5 minutes (basil should not be cooked too long or its color will fade).
8. 8
   Salt to taste.
9. 9
   Toss over cooked fusilli.