Penne with roasted tomatoes and mushrooms
Any mushrooms will work, but I made this recently with about a pound of shiitakes. Trim the stems, since they tend to be tough, and slice the caps. Cook slowly in extra virgin olive oil with a few cloves of chopped garlic for about 20 minutes.
Remove the skins from 8-10 roasted tomato halves. Chop roughly and add to the mushrooms. If you’ve deglazed the tomato roasting pan, add whatever you’ve scraped off it as well. A splash of red wine won’t hurt, either. Toss in a good pinch of salt and simmer for another 10 minutes.
Cook a pound of penne or other shaped pasta in well-salted water. (If you’ve been avoiding pasta as a refined carbohydrate, please read this Culinate article.) When the pasta is ready, use a slotted spoon to transfer it to the pan with mushroom-tomato sauce so you get a bit of pasta cooking water, too. Cook everything together for another 5 minutes, then serve with extra virgin for drizzling and freshly grated Parmigiano Reggiano.