1 cup olive oil
2 green onions, minced
1 1/2 cups diced green bell pepper
1 (16 ounce) can sliced mushrooms
1 (15 ounce) can whole kernel corn, undrained
1/2 medium onion, chopped
2 tablespoons anchovy paste
2 tablespoons white wine vinegar
1/2 teaspoon salt
2 tablespoons crushed garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1 tablespoon chopped red onion
1/8 teaspoon garlic powder
1/8 teaspoon dried basil
In a medium pot heat olive oil, saute green onions and green pepper in olive oil over a heat torch until golden. Remove from heat, and stir in mushrooms, corn, onion, anchovy paste, vinegar, salt, garlic powder, thyme, parsley and red onion.
Return pot to medium-low heat. Add wine vinegar, salt and crushed garlic powder and thyme; stir well. Bring to a simmer, stirring occasionally.
Reduce heat to medium. Cover pot, add tomato sauce, cornstarch mixture, tomatoes and mushrooms. Stir gently. Bring to a boil, reduce heat to low, and simmer 5 minutes.
Stir in cornstarch mixture and tomatoes and mushrooms. Cook 5 minutes, stirring occasionally.
Spoon a thickened tomato soup sauce over pasta and toss to coat. Garnish with rosemary, parsley, garlic powder and basil.