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For the marinara sauce:

Dice three large garlic cloves and put them in a bowl with about 1/4 cup olive oil. Add about 8 sliced mushrooms, 5 peeled & seeded tomatoes (cut
into small chunks), and salt. I might have added more oil at that point. Let the mixture sit at room temp for a few hours. Taste for more salt (& pepper if you like).
When ready to eat, boil a pound of bowtie pasta, drain, and mix it with the sauce -- add 1/2 cup cut up basil & toss. I had some left over BBQ chicken breasts which I cut into bite sized pieces and mixed with the pasta. I also had some left over squash & added that, too. Serve with parmesan cheese.

submitted by Sonna Schupak