Wild Mushroom Pasta

• 3 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• 2 tablespoons finely chopped flat-leaved parsley
• 2 cups coarsely chopped tomatoes
• 4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
• Salt to taste
• 3/4 pound imported farfalle or penne

1. Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until translucent.
2. Toss in the garlic and parsley and cook for 1 minute, then add the tomatoes and cook over medium heat, covered, for 5 minutes.
3. Add the mushrooms and cook, covered, for another 5 minutes.
4. Add salt to taste and continue to cook the mixture for 5 minutes more.
5. Meanwhile, cook the pasta in a large pot of rapidly boiling salted water until al dente.
6. Drain and toss with the mushrooms and tomatoes.
7. Serve hot, at room temperature or chilled.

olive oil, onion, garlic, flatleaved parsley, tomatoes, wild mushrooms, salt, penne

Taken from cooking.nytimes.com/recipes/3745 (may not work)