|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 1/2 Tbsp||Pastene Garlic Oil|
|1 tsp||Pastene Minced Garlic|
|1 1/4 tsp||Fine sea salt|
|4 Tbsp||Pastene Grated Parmesan Cheese|
|1/2 tsp||Freshly ground black pepper|
Cook the Pastene Bucatini according to the instructions on the package, keeping mind to drain it a minute or so before the recommended time (the pasta will continue to cook while cooling)
While the pasta cooks, cut the mushrooms in half leaving the smaller ones whole.
Place in a pan with the tomatoes, parsley, 2 tablespoons of the garlic oil, garlic, salt, and pepper. Cook on medium-low heat 3-5 minutes.
Drain the pasta, coat with the remaining garlic oil. Add the pasta to the pan and cook 2-3 minutes, stirring occasionally.
Finish with a tablespoon of Pastene Grated Parmesan over each serving.