For marinara sauce: 2 Tablespoons olive oil 2 garlic cloves, crushed One 28 ounce can crushed tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano Kosher salt and fresh ground pepper to taste
3 Tablespoons olive oil 2 garlic cloves, minced 1 pound brown mushrooms, sliced 2 red bell peppers, roasted, skinned and chopped 1/3 cup sun-dried tomatoes, drained and chopped 1 teaspoon fresh rosemary, chopped Kosher salt and fresh ground pepper to taste 1 pound gf fettuccine
For marinara sauce: In a medium saucepan, heat oil over medium heat. When hot, add garlic and stir until it turns golden. Stir in tomatoes, basil and oregano and bring to a boil. Reduce heat to low and simmer for 20 minutes. Season to taste with salt and pepper.
In a large saucepan, heat oil over medium heat. When hot, add garlic and stir until it begins to turn golden. Add mushrooms and cook until they give off their juices, about 5 minutes. Stir in marinara sauce, roasted peppers, sun-dried tomatoes and rosemary. Bring to a boil, reduce heat to low and simmer. Simmer for 10 minutes. Season to taste with salt and pepper.
Cook pasta according to package instructions; drain and return to pot. Add sauce to pot of pasta and toss to blend. Serve immediately.