Penne With Mushrooms And Gorgonzola Cheese
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||3 Clove (15 gm), chopped (Large Cloves)|
|Mushrooms||1⁄2 Pound, sliced|
|Plum tomatoes||4 , chopped|
|Chopped basil/2 teaspoon dried basil||2 Tablespoon|
|Dried oregano/2 teaspoon dried oregano||2 Tablespoon|
|Penne pasta/Other tubular pasta||3⁄4 Pound|
|Gorgonzola cheese/Blue cheese||1⁄2 Cup (8 tbs), crumbled|
Heat olive oil in heavy large skillet over medium high heat.
Add garlic; saute 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 large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1/2 cup cooking liquid.
Add pasta and cooking liquid to sauce in skillet.
Toss over medium heat until mixture is heated through and sauce coats pasta.
Season to taste with salt and pepper.
Transfer pasta to bowl.
Sprinkle with Gorgonzola cheese and serve.