Spaghetti with Tomato Ricotta Sauce

4 tablespoons oilive oil

1 medium onion finely chopped

3 cloves garlic minced

3/4 pound firm fresh mushrooms

28 ounces can peeled tomatoes drained -- and coarsely chopped

15 ounces container part-skim ricotta

1/2 cup tightly packed Italian parsley -- finely chopped

1/2 cup tightly packed fresh basil leaves -- finely chopped

salt ground black 1 pound spaghetti

1/2 cup freshly grated Parmesan

Mushrooms, ricotta, tomatoes and basil blend wonderfull in this hearty sauce.

In a large saucepan heat the olive oil. Add the onion and garlic and saute over low heat, covered until soft. Wipe the mushrooms clean with a damp paper towel and slice thin. Add the mushrooms to the saucepan, and stir continuously, over high heat, until theu are coated with olive oil, about 1 minute. Add the tomatoes, bring to boil and cook, uncovered, for a few minutes more. Stir in the ricotta, parsley, basil and salt and pepper.

Meanwhile, bring 5 quarts of water to rolling in a large covered pot. Add 2 tablespoons salt and all the pasta at once; stir well. Boil briskly for about 7 minutes, or until the pasta is al dente, tender but still firm to bite. Pour into a colander and shake vigorously to drain. Toss with the hot sauce and season the pasta to taste with salt and pepper. Serve with parmesan cheese

Formated by Iara 8/10/98