MUSHROOM AND TOMATO SAUCE
SUFFICIENT FOR 6 PEOPLE
1 lb. mushrooms
1 medium-size tin tomatoes
3 tablespoons olive oil
1 clove garlic, crushed
cayenne pepper to taste
1 tablespoon chopped basil, or if not available an equal quantity of finely chopped mint or parsley
a pinch of chopped thyme
a pinch of salt

"Heat oil and in it allow the crushed garlic to brown; add mushrooms, sliced finely and simmer for ten minutes ; pass tomatoes through a sieve, and add to the sauce together with the remaining ingredients. Cover and allow to cook very slowly for an hour, stirring from time to time. Serve very hot as a sauce with any type of pasta."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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