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Ingredients
- 1/4 c. Extra virgin olive oil
- 3 lrg Garlic cloves, minced
- 1/2 lb Mushrooms, sliced
- 4 x Plum tomatoes, minced
- 2 Tbsp. Minced fresh basil or possibly 2 tsp. dry
- 2 Tbsp. Minced fresh oregano or possibly 2 tsp. dry
- 3/4 lb Penne or possibly other tubular pasta
- 1/2 c. Crumbled Gorgonzola cheese or possibly other blue, (about 2 ounces) cheese
Directions
- Heat extra virgin olive oil in heavy large skillet over medium-high heat. Add in garlic; saute/fry 1 minute. Add in mushrooms; saute/fry till beginning to soften, about 5 min. Add in tomatoes, basil and oregano and simmer till sauce thickens slightly, about 5 min. (Can be made 2 hrs ahead. Let stand at room temperature.)
- Cook penne in large pot of boiling salted water till just tender but still hard to bite. Drain, reserving 1/2 c. cooking liquid. Add in pasta and cooking liquid to sauce in skillet. Toss over medium heat till mix is heated through and sauce coats pasta. Season to taste with salt and pepper.
- Transfer pasta to bowl. Sprinkle with Gorgonzola cheese and serve.
- 2 Generous Servings.
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