linguine pasta (or spaghetti), 14 oz
cherry tomatoes, 11 oz
garlic, 1 clove
olive oil
mushrooms, 10 oz
breadcrumbs, 4 tbsp
basil leafs
salt and pepper
grated parmigiano cheese


Wash and slice the mushroom and cut tomatoes into quarters.
Stir fry the garlic for a minute, with 2 tbsp of extra virgin olive oil. Add the mushrooms and keep cooking for 3 to 4 minutes.
Add basil leaves, cherry tomatoes, salt and pepper. Let them cook for a further 3 minutes. While waiting, toast the breadcrumbs in a pan.
Cook the pasta al dente. Drain it then pour it in the pan with the mushrooms; add 2 tbsp of olive oil and stir well. Put the pan back over a cooker and stir for a minute. Serve topped with breadcrumbs and grated Parmesan cheese.

Thanks to: My Little Italian Kitchen