PASTA w/WILD MUSHROOMS

By BobD

Ingredients

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped flat-leaved parsley
• 2 cups coarsely chopped tomatoes
• 4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
• Salt to taste
• 3/4 pound imported farfalle or penne

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.

Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes. Add the mushrooms and cook, covered, for another 5 minutes. Add salt to taste and continue to cook the mixture for 5 minutes more.

Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente. Drain and toss with the mushrooms and tomatoes. Serve hot, at room temperature or chilled.