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