Shells With Mushroom Sauce

• 1 lb white mushroom
• 14 cup extra virgin olive oil
• 1 small onion, finely diced
• 2 garlic cloves, slightly smashed
• 4 red ripe tomatoes, peeled, seeded, and chopped
• 1 sprig fresh rosemary, leaves only, finely minced
• 2 anchovy fillets, very finely minced
• fresh ground black pepper
• 1 lb medium pasta shell
• grated parmesan cheese

1. Trim stems of mushrooms and cut into vertical slices; set aside.
2. Heat olive oil in a large skillet; add in onion and garlic; cook slowly over low heat for about 10 minutes, or until onion wilts and softens.
3. Add in mushrooms and cook over high heat until they are tender and the liquid they throw off nearly completely evaporates.
4. Add in tomatoes and rosemary; cook until tomatoes begin to break down and release their juices, about 5 minutes.
5. Add in anchovy fillets and pepper to taste, mixing well.
6. Cook just until anchovies melt into the sauce.
7. Cook pasta shells in a large amount of boiling salted water until al dente.
8. Drain shells in a colander; transfer pasta and the hot mushrooms sauce to a large, shallow bowl.
9. Toss to mix well; serve immediately, passing parmesan at the table.

white mushroom, extra virgin olive oil, onion, garlic, red ripe tomatoes, rosemary, anchovy, fresh ground black pepper, pasta shell, parmesan cheese

Taken from www.food.com/recipe/shells-with-mushroom-sauce-271637 (may not work)