CAPELLINI POMODORA
Capellini or Angel hair pasta (Start after starting sauce. Just get about 2 quarts of water boiling. While cooking the sauce you will need to break the capellini in half and boil for 4 minutes. Cook enough for four servings.)
TO MAKE THE SAUCE
1) Pour 2 Tablespoons olive oil into saucepan.
2) Add 2 cans whole tomatoes and 4 leaves fresh Basil or 1 teaspoons dried Basil.
Put olive oil in pan, turn on heat to medium. Add liquid portion of canned tomatoes. Cut out the stem of tomatoes and cut up the whole tomatoes (dice), add to boiling tomato and olive oil mixture.
3) Cut up leaves of basil and add.
4) Add 1/2 teaspoon of powdered or 1/4 teaspoon fresh minced garlic.
5) Sprinkle black pepper.
6) Sprinkle onion flakes.
7) Add 1/2 teaspoon of oregano.
8) Cut up 10 large (2 in. dia) mushrooms (and discard the stems) into fourths.
9) Add mushrooms.
10) Drain and cut up jar of sun dried tomatoes into halves and add.
11) Drain and cut up jar of artichoke hearts.
12) Add cooked (boiled) shrimp or (pan-grilled, filet of breast) chicken (2 to 3 lbs).
13) Start cooking the pasta.
14) Simmer for a few minutes more only to mix flavors until the pasta is done and add only enough water to avoid sticking or thickening to gravy.
This serves four. It is very flavorful. It is good followed with a chocolate dessert.