Pasta With Roasted Cherry Tomatoes And Sauteed Mushrooms

• For the seasoning mixture to roast cherry tomatoes
• 1 pint fresh cherry tomatoes (halved, optional)
• 1/2 cup good quality extra virgin olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 dried parsley
• 3-4 pieces garlic cloves, pressed and roughly minced
• 1 tablespoon granulated sugar
• 1 tablespoon good quality red wine vinegar
• 1 teaspoon red pepper flakes for added heat (optional)
• salt and pepper to taste
• For the fresh pasta and sauteed mushroom
• 9 ounces store-bought or homemade fresh pasta (if you don't have fresh, you can substitute it with the dried one.)
• 7 pieces shiitake mushroom (wash thoroughly and drain. Trim the ends, and thinly slice)
• 2 tablespoons butter
• 1/4 cup freshly squeezed lemon juice (equa1 to 1 lemon)
• 1/4 cup grated or shaved Parmigiano Reggiano
• salt and pepper to taste

1. Preheat the oven to 375 degrees F.
2. Add all ingredients except cherry tomatoes to a medium mixing bowl. Whisk and combine until a smooth paste is formed.
3. Line a sheet pan with parchment paper and spread the tomatoes out into one layer. Pour the remaining mixture over the tomatoes.
4. Roast for 15 to 20 minutes, or until the tomatoes are soft. Lightly mash the tomatoes using fork to release more juice and until it forms a rough sauce-like consistency. Keep warm in the oven while preparing for the pasta and sauteed mushroom.
5. Bring a medium stock pot of water to a boil and salt generously. Add the fresh pasta and cook for about 2 minutes. If using dried pasta, cook for about 5 minutes. Remove pasta from heat and drain (reserving about 1 cup of pasta water) and transfer into a large serving bowl. rnPour the roasted tomato mixture and its juice into the serving bowl with the pasta. Do not toss or mix.
6. Heat the butter in a skillet over medium heat. Add the mushrooms and saute until soft (about 5-7 minutes). Season with salt and pepper. Add the lemon juice and stir well. Turn off the heat.
7. Pour the sauteed mushroom into the pasta and roasted tomato mixture. Toss sauteed musroom, cooked pasta and roasted tomato mixture until every piece is thoroughly coated. Serve warm with a generous amount of Parmigiano.

tomatoes, tomatoes, extra virgin olive oil, basil, oregano, parsley, garlic, sugar, red wine vinegar, red pepper, salt, pasta, pasta, shiitake mushroom, butter, freshly squeezed lemon juice, salt

Taken from food52.com/recipes/70611-pasta-with-roasted-cherry-tomatoes-and-sauteed-mushrooms (may not work)