4leavesor 5 fresh basil chopped or 1/2 teaspoon dried1/2 gram
3-4mediumripe tomatoes chopped seeds removed
1-2dasheshot pepper flakes if desired
3cupscooked fusilli pasta (2½-3 cups dry pasta)
EXTRAS
2-3tablespoonsfreshly grated Parmesan cheese
Instructions
In a large pan add the olive oil, mushrooms, garlic, 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 only a little bit of water is left, but the 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). Add the pasta and 2-3 tablespoons of pasta water, toss on medium high heat for 30-60 seconds. Serve immediately with freshly grated parmesan cheese if desired. Enjoy!
Notes
Roma tomatoes, Campari tomatoes or any ripe garden tomato works in this mushroom and tomato pasta recipe! Just remember to remove the seeds and chop into smaller pieces. Cherry tomatoes would work, just halve them and no need to remove the seeds. Any short pasta shape works for this mushroom and tomato pasta recipe. Since this is a light red sauce, I love how the sauce fills the nooks and crannies of a spiral shaped pasta. Penne pasta or rigatoni would also be great! This pasta dish can be made up to two days in advance. Store in the refrigerator in an airtight container.