1/4 cup olive oil
3 cloves garlic — chopped
1/2 pound mushrooms — sliced
4 plum tomatoes — chopped
2 tablespoons fresh basil — chopped or
2 teaspoons dried basil
2 tablespoons fresh oregano — chopped or
2 teaspoons dried oregano
3/4 pound penne — (or other tubular
— pasta) 1/2 cup gorgonzola cheese — crumbled
Heat olive oil in a heavy large skillet over medium-high heat. Add garlic; saut e 1 minute. Add mushrooms; saute until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes.
(can be made 2 hours ahead, let stand at room temperature.) Cook penne in a large pot of boiling water until al dente. Drain reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until m ixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gor gonzola cheese and serve. (can use less olive oil)
By mail from texi <perrys@airmail.net> on Aug 25, 1998.