Ingredients
Serves 4
| 8 oz | mushrooms, cremini or other small variety | |
| 16 oz | bucatini or long pasta of your choice | |
| 1 | 398 ml can Pastene Diced Fire Roasted Tomatoes | |
| 2 Tbsp | fresh parsley, chopped | |
| 2 ½ Tbsp | Pastene Extra Virgin Olive Oil | |
| 1 | garlic clove, minced | |
| 1 ¼ tsp | salt, plus more for pasta water | |
| 4 Tbsp | parmesan cheese, grated | |
| ½ tsp | ground black pepper |
Directions
Prep time: 10 minutes | Cook time: 15-18 minutes
- Cut the mushrooms in half leaving the smaller ones whole.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, add back to the pot, and coat with the pasta with ½ tablespoon oil.
- Place mushrooms, tomatoes, parsley, 2 tablespoons of the oil, garlic, salt, and pepper in a large skillet. Cook on medium-low heat 3 to 5 minutes.
- Add the pasta to the skillet and cook 2 to 3 minutes, stirring occasionally.
- Plate and finish with parmesan over each serving.
