Ingredients
1 | 8 oz jar Pastene Marinated Mushrooms | |
16 oz | Pastene Italian Bucatini | |
1 | can Pastene Fire Roasted Diced Tomatoes | |
2 Tbsp | fresh parsley, chopped | |
2 ½ Tbsp | Pastene Garlic Oil | |
1 tsp | Pastene Minced Garlic | |
1 ¼ tsp | salt, plus more for pasta water | |
4 Tbsp | Pastene Grated Parmesan Cheese | |
½ tsp | freshly ground black pepper |
Directions
- Cut the mushrooms in half leaving the smaller ones whole.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, add back to the pot, and coat the pasta with ½ tablespoon oil.
- Place mushrooms, tomatoes, parsley, 2 tablespoons of the oil, garlic, salt, and pepper in a large skillet. Cook on medium-low heat for 3 to 5 minutes.
- Add the pasta to the skillet and cook 2 to 3 minutes, stirring occasionally.
- Plate and finish with parmesan over each serving.