Savory Mushroom and Tomato Pasta

Ingredients

Pasta

8 ounces (spaghetti or your choice)

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced (cremini or button)

Tomatoes

2 cups, diced (fresh or canned)

Salt

to taste

Black pepper

to taste

Fresh basil

1/2 cup, chopped

Parmesan cheese

1/2 cup, grated (plus extra for serving)

Instructions

1. Cook the pasta according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
3. Add the sliced mushrooms to the skillet and cook for about 5 minutes, stirring occasionally, until they release their moisture and start to brown.
4. Stir in the diced tomatoes and cook for an additional 5 minutes, until the tomatoes soften and release their juices.
5. Season the mixture with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
6. Add the cooked pasta to the skillet, tossing to coat it with the mushroom and tomato mixture. Stir in the chopped fresh basil and half of the grated Parmesan cheese, mixing until well combined.
7. Remove from heat and serve hot, topped with the remaining Parmesan cheese and additional fresh basil if desired.