Cooking With Harold

Food

L.I.F.E.

Pasta with Mushroom Ragu

(4 servings)

2 cloves garlic, minced

1/4 cup plus 1 Tbsp extra virgin olive oil

1 lb. mushrooms, sliced

1 tsp rosemary

1 tsp sugar

3/4 tsp salt

1/4 tsp pepper

1 28 oz. can crushed tomatoes

1 lb. penne, cooked al dente

1/2 oz. grated parmigiano-reggiano In a heavy pot cook garlic in 1/4 cup of oil until lightly browned.

Add mushrooms, herbs and spices and cook until mushrooms are tender.

Add tomatoes. Cook with occasional stirring until thickened.

Add cooked pasta, cheese and 1 Tbsp olive oil.

Toss until pasta is well coated.

* Great vegetarian pasta

- Harold Schmalfeld