ROTELLE w/MUSHROOMS & TOMATOES

By BobD

Ingredients

• 3 tablespoons olive oil
• 1/2 pound fresh or wild mushrooms, sliced
• Salt and freshly ground pepper to taste
• 1 teaspoon chopped garlic
• 2 ripe plum tomatoes, cored and cut into small cubes
• 3/4 pound rotelle pasta (wheels) or any similar pasta
• 1 tablespoon butter
• 4 tablespoons fresh chopped basil
• 4 tablespoons Parmesan cheese

Details

Servings 4
Adapted from events.nytimes.com

Preparation

Step 1

Heat 2 tablespoons of the olive oil in a nonstick skillet and add mushrooms, salt and pepper. Cook, stirring, over medium-high heat until lightly browned. Add garlic and tomatoes, and cook, stirring, for 3 minutes longer. Set aside and keep warm.

Cook the pasta in boiling salted water in a large kettle for about 10 minutes or according to package instructions. Do not overcook. Drain and reserve 1/4 cup of the cooking liquid.

In the same kettle, combine the remaining olive oil, drained pasta, mushroom mixture, reserved cooking liquid, butter, chopped basil and Parmesan cheese.

Bring to a simmer, toss well and serve immediately.