I love cooking during the weekend. Last Saturday with the nice weather I felt like making a nice light spring dish with fresh mushrooms and tomatoes.
Ingredients: (4-6 people):
- 1 lb. penne or rigatoni pasta
- 2 tablespoons olive oil
- 1 onion, diced
- 8oz portobella mushrooms, cleaned and sliced
- salt to taste
- black pepper
- 4 medium tomatoes on the vine, diced
- fresh basil leaves
- parmigiano reggiano, grated (optional)
To make the mushroom sauce, mix onions and olive oil in a pot. Cover the pot and cook the onions until translucent. Then add the mushrooms, and cook until the mushrooms are just tender. Add the diced tomatoes and a little bit of salt and cook until tomatoes are ready. At the end add fresh basil.
When pasta is cooked al dente, mix the mushroom sauce with pasta and serve warm. If you like you can add a little bit of parmigiano reggiano.