Pasta con pomodorini e funghi

I found lovely cherry tomatoes and fresh Cremini mushrooms at the market this morning. So I made a little pasta sauce. Cremini mushrooms are actually not fully grown Portobello mushrooms, and their firm texture makes them very versatile.

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The sauce can also be used as an accompaniment for a fish or white meat dish.

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1- Place a bit of olive oil in a pan and fry five cloves of garlic (crushed).
2- When they start giving their aroma, add 500 gr of Cremini mushrooms, washed and cut in slices. Mix and cook for about 15 minutes on medium to low fire.
3- Add about 250 gr of cherry tomatoes, washed and cut in half, a generous tables spoons of mixed Italian herbs (I used oregano, thyme and marjoram), a little bit of salt and fresh pepper to taste.
4- Let it simmer for about 10 more minutes. Mix with the pasta and serve immediately topped with freshly grated Parmigiano.

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Enjoy!

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