What a better way to end the week and start the weekend then with a fast and delicious pasta dish. Believe me this one is fast and yummy.
While the pasta is cooking get that sauce cooking and you will be eating in about 30 minutes or less (depending on how fast you are)!
Before I came to Italy I always thought pasta dishes were so much work. The longer they took to make the better they were. But this can sometimes be furthest from the truth.
This Fusilli with Fresh Tomatoes and Mushrooms is so quick to put together and even quicker to make and I have to say even faster to eat unless of course you have two plates, which the Italian usually has!
Looking back on the last 20 years of life in Italy, or my food life in Italy, I have to say I love the fact that so much time is spent at the table not only eating amazing food and such good-for-you-food but all the thoughts and ideas that are shared.
Whether it be just our little family of four or our extended family of friends. Needless to say there is never a lack of conversation. From the unfortunate state of the country to the best way to cook Spaghetti!
So whoever you share Fusilli with Fresh Tomatoes and Mushrooms with, Buon Appetito!
Fusilli With Fresh Tomatoes and Mushrooms
Ingredients
- 2 cups sliced mushrooms 200 grams
- 1 clove garlic chopped
- 4 tablespoons olive oil 60 grams
- 1/4 cup fresh Italian parsley chopped 7 grams
- 1/2 teaspoon oregano 1/2 gram
- 1/2 teaspoon salt 2 1/2 grams
- 1/4 cup water 60 grams
- 4 leaves or 5 fresh basil chopped or 1/2 teaspoon dried 1/2 gram
- 5-6 ripe tomatoes chopped remove seeds
- hot pepper flakes if desired pinch or 2
- 3 cups cooked fusilli pasta
Instructions
- In a large pan add oil, garlic, mushrooms, parsley, oregano, salt, hot pepper flakes and water. Cook on medium low heat, stirring occasionally (so mushrooms don't burn), continue to cook for a couple of minutes until water has evaporated and mushrooms are tender (we like our mushrooms a little bit browned so continue to cook a couple of minutes extra if you like them that way also). Gently mix in the tomatoes and basil and cook until tomatoes are tender and thickened (approximately 10 minutes). Toss with cooked pasta. Serve immediately. Enjoy!
Nutrition
Jessica @ The Pen & the Needle says
April 20, 2015 at 1:45 amThis pasta looks amazing! I’ve looking for a new pasta recipe, plus I’m a huge fan of mushrooms, so this is perfect!
Rose says
April 21, 2015 at 4:07 pmHi Jessica, thanks I love mushrooms too.
Marisa Franca @ All Our Way says
April 19, 2015 at 11:29 pmI love the addition of the mushrooms to the pasta! I would normally do that to a pasta salad but not the warm pasta. Thank you for sharing — it’s a great inspiration to kick up my pasta!!