1 large tomato, slices 4 ⁄ 4 to 6
1 celery, chopped
1 (10.75 ounce) can condensed tomato soup
1 (15.25 ounce) can entire can white wine, drained
2 tablespoons pine nuts
2 tablespoons tomato paste
2 tablespoons water
2 teaspoons lemon juice
1 teaspoon dried basil
1 teaspoon dried parsley
2 teaspoons nutmeg
1/2 teaspoon salt
1/2 teaspoon chopped garlic
Preheat oven to 350 degrees F (175 degrees C). Warm a large pot of lightly salted water, and place a pasta in water to cover. Boil 1 minute. Cover with wire rack; place sealable plastic bowl over water. Melt oil in pot over medium heat. Saute mushrooms, celery and tomato paste; cook 3 minutes. Add wine, water, 1 teaspoon salt, 1 teaspoon pepper, 1/2 teaspoon salt, and lemon juice. Bring to a boil, then reduce heat to medium and simmer 30 to 40 minutes, until fork tender.
In a large bowl, toss together 2 tablespoons pine nuts, 1/2 teaspoon tomato paste, 2 tablespoons butter, and 2 tablespoons light oil. Stir in 2 cloves of garlic, 2 teaspoons Basil powder and 2 teaspoons salt and 1 teaspoon ground black pepper. Serve warm, garnished with broken egg.