Directions

• Trim mushroom stems, cut large mushrooms in halves. In a large saucepan, combine mushrooms, tomatoes, onion, garlic, red pepper flakes (if using), wine, and tomato sauce; bring to a boil. Reduce heat and simmer, partially covered, for 20 minutes. Raise heat to high, remove lid and cook until thickened, about 10 minutes. Season with salt and pepper.
• Meanwhile, in a medium-size saucepan, bring 6 cups salted water to a boil. Add rotelli; cook until tender, yet still slightly firm (al dente), about 8 minutes; drain and add to the mushroom mixture; toss gently. Spoon into shallow soup bowls, dividing evenly. Serve with crostini made with thick slices of toasted Italian or other peasant bread, spread with green olive pesto.
• Green Olive Pesto for Mushroom "Hodge Podge"In a food processor container, combine olives, onion, pine nuts, and garlic; whirl mixture until finely chopped, about 1 minute. With the motor running, slowly add olive oil to form a thick, smooth paste. Allow to stand about 30 minutes to blend flavors. Serve on slices of toasted Italian or other peasant bread.