Pasta with Mushrooms, Ricotta, and Tomatoes

Ingredients

• 250 g Mushrooms
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 can peeled tomatoes (ca. 400 g)
• 400 g penne
• 200 g ricotta (or sheep cheese)
• 1 bunch Basil

Instructions

1. 1.

   Clean the mushrooms and slice them into not-too-thin pieces. Peel and finely chop the onion and garlic. Roughly break up the tomatoes. Sauté the onion and garlic in hot oil, add the mushrooms, and cook until the mushroom liquid has fully evaporated. Season with salt and pepper.

2. 2.

   Add the tomatoes, mix well, and taste. Cook the pasta in plenty of salted water to al dente, drain, and combine with the sauce. Divide into warmed bowls and sprinkle with crumbled ricotta and basil leaves before serving.