My great recipes pasta provencale

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Pasta , rice, and Potatoes
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Pasta Provencale

A thick rich tomato sauce flavored with herbs, typical of the south of France.
It makes a luscious toppimg for spaghetti.
Serves 6
Allow 2 ounces of spaghetti for each person.

1/4 cup dried mushrooms

2 medium onion, thinly sliced

2 Tblsp olive oil or salad oil

2 cloves garlic, minced

1 can (1lb) tomatoes (Chopped)

1/4 cup tomato paste

1/2 cup dry red wine, or broth

2 teasp dried basil,

1/2 tsp oregano,

1/4 tsp rosemary,

1/8 tsp anise seeds

1/2 cup black olive, pitted

1 can (2oz) rolled anchovy fillets, drained

Salt optional
10 to 12 oz spaghetti

Boiling salt water

Grated Parmeasan cheese

Tip; Substitute one 4oz jar sliced mushrooms

for the dried mushroom if you prefer.

1. Place mushrooms in warm water and

let stand covered for 30 mins..

1. In large and deep frying pan, place oil
   and onions, fry till soft and brown, add garlic
   and tomatoes, (Coarsley chopped with liquid) tomato paste
   , herbs, olives, wine or broth.

2. Drain mushrooms and add to sauce. Bring to a boiling, cover,
   reduce heat to simmer,till mushrooms are tender and sauce is thick.

3. Cook spaghetti in salted water.Use pkg directions.

4. Serve spaghetti with tomato sauce mixture, add Parmesan
   cheese to taste.
   Serve.

Thank you, this is the recipe.