½ tsp. salt
1 lb. uncooked pasta shells
½ cup diced onion
½ cup diced celery
½ cup sliced cremini mushrooms
1 cup diced tomatoes
1 cup tomato puree
¼ cup finely chopped fresh oregano
2 Tbs. finely chopped fresh parsley
¼ tsp. crushed red pepper flakes or to taste
- Bring large pot of water to a boil. When water boils, add salt and pasta, stirring to prevent sticking. Cook pasta according to package directions.
- Meanwhile, in large saucepan over medium heat, sauté onion, celery and mushrooms and cook, stirring often until beginning to soften, about 5 minutes. Add tomatoes, tomato puree, oregano, parsley, salt and pepper. Cook over medium heat, stirring occasionally, 5 to 7 minutes, until vegetables are tender. Stir in red pepper flakes to taste.
- Drain and rinse pasta under cold running water; drain again. Add to vegetable mixture and stir until well coated and thoroughly heated.