End Of Summer Creamy Dreamy Pasta

• 2 tablespoons Olive oil
• 5 Baby Bella mushrooms
• 3 tablespoons Black olive tapenade (I made from scratch using Thomas Keller's Bouchon recipe, see separate recipe)
• 3 Tomatoes, peeled, seeded, chopped
• 1/2 cup Reserved pasta water
• 3 tablespoons Toasted pine nuts
• 1 tablespoon Chopped Italian parsley
• 1 tablespoon Chopped chives
• 8 Homemade sundried tomatoes (see food 52 "out of the sun" recipe!)oven or sundried tomatoes
• 2 Cloves garlic, chopped
• 1/4 cup Parmigian cheese grated

1. Heat olive oil and saute mushrooms and Garlic until soft and browned, approx. 4 minutes
2. Add tapenade and saute for minute
3. Add tomatoes and saute for 2 minutes
4. Put pasta in salted boiling water and cook as directed, drain and reserve one cup cooking liquid--cook this al dente, it will cook a little more in the sauce.
5. Put drained pasta into pot with sauce and stir to combine
6. Add the parsley, chives, parmigian and pine nuts and stir to coat the pasta. Add pasta water 1/4 cup at a time until it reaches a creamy consistency.
7. Heat up tomatoes in a toast r oven or oven or saute pan and put on top of pasta so everyone gets one on their plate

olive oil, bella mushrooms, black olive tapenade, tomatoes, water, nuts, italian parsley, chives, tomatoes, garlic, parmigian cheese

Taken from food52.com/recipes/18760-end-of-summer-creamy-dreamy-pasta (may not work)