Rustic Tomato And Mushroom Pasta Recipe

About this recipe

A hearty and flavorful pasta dish featuring juicy tomatoes, earthy mushrooms, and Italian herbs, perfect for a satisfying lunch.

Ingredients

• - Oregano 100g
• - Schwartz Flat Leaf Parsley
• 500G Morelli Penne Pasta With Wheat Germ, 500G
• 1 Kg Tomatoes 1kg
• 158G Savoury Mushrooms, 158G
• 1 L Olive Oil – Organic
• - Sussex Wholefoods Organic Dried Basil
• 500 G Fresh Vine Tomato 500g
• 250G Mushroom Button 250G
• 750 G Top-Op Table Salt Drums
• - Natco Black Pepper Whole
• 400G Whole Chickpeas In Water

Instructions

1. 1. Bring 1 liter of water to a boil in a large pot and add the penne pasta along with a pinch of salt.
2. 2. Cook the pasta for 10-12 minutes or until al dente, then drain and set aside.
3. 3. Wash and chop the tomatoes into small chunks and slice the button mushrooms thinly.
4. 4. Heat olive oil in a pan over medium heat and sauté the mushrooms until tender and golden, about 5 minutes.
5. 5. Add the chopped tomatoes to the pan and cook for 7-8 minutes, stirring occasionally, until they soften and release their juices.
6. 6. Stir in dried oregano, dried basil, salt, and black pepper, letting the flavors meld for 2-3 minutes.
7. 7. Add the cooked pasta to the pan and toss well to coat it evenly with the tomato-mushroom mixture.
8. 8. Adjust seasoning if necessary and cook for another 2 minutes to warm the pasta through.
9. 9. Chop the fresh parsley finely and sprinkle it over the pasta before serving.