Heirloom Wheat Fusilli "Bouldergnese"

Ingredients
16oz Pastificio Boulder Heirloom Wheat Fusilli
1/2 cup Extra Virgin Olive Oil (plus some extra for drizzling)
1 large onion, diced 3-4 garlic cloves, thinly sliced
3 carrots, diced, small
2 celery stalks, thinly diced
1/2 sweet bell pepper, diced, small
8oz Cremini mushrooms, diced, small
1 can (28oz) of tomatoes (crushed, Bianco DiNapoli organic)
4 bay leaves
Fresh herbs (Italian parsley and oregano), coarsely chopped
Salt and Pepper
Freshly grated Parmigiano Reggiano

How to:
Turn oven on (350F), toss mushrooms, bell pepper and carrots with 1/4 cup olive oil, salt and pepper. Spread them in a parchment paper lined baking sheet and roast till soft and caramelized (30-45min). In a saucepan, sauté onion in olive oil till it becomes golden brown. Add garlic, sauté for a minute or two. Add celery and sauté for a few minutes. Add roasted carrots, mushrooms, and bell pepper.
Add tomatoes, plus the can filled with water and bring everything to a boil. Add bay leaves and simmer for about 30- 45, with the lid partially covering the saucepan. Stir every so often. Cook pasta separately in heavily salted water. Once pasta is al dente (a bit less cooked as you would like), transfer it with a spider to the saucepan with the hot sauce, add 1/4 cup of pasta water, gently combine and finish cooking pasta in the sauce (another minute). Add salt and pepper to taste, add fresh herbs and drizzle with artisan finishing olive oil. Serve it hot with lots of Parmigiano-Reggiano! Buon appetito!
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