Shiitake and Cherry Tomato Pasta

Shiitake and Cherry Tomato Pasta

The sauce comes together while the pasta cooks—sautéed shiitakes, garlic, and cherry tomatoes finished with butter, herbs, and Parmigiano Reggiano. Adapted from Catherine Walthers at Bluedot Living.

Ingredients

• 8–12 oz pasta
• 3 cups fresh shiitake mushrooms, stems removed and sliced
• 2 tbsp olive oil
• Salt
• 2 garlic cloves, minced
• 1 pint cherry tomatoes (about 2 cups), halved
• 2 tsp fresh oregano (optional)
• 1 cup chicken or mushroom stock, or pasta water
• 1 tbsp butter
• 2 tbsp fresh herbs, parsley or basil, or both
• 2 tbsp Parmigiano Reggiano cheese, plus more to taste

Method

1. Bring a pot of salted water to a boil. Add the pasta and cook according to package directions.
2. Meanwhile, sauté the shiitake mushrooms in olive oil over medium heat until cooked through, 8–10 minutes. Season with salt.
3. Add the garlic and sauté about 1 minute until fragrant. Add the cherry tomatoes and fresh oregano, if using, and cook until the tomatoes begin to soften, about 5 minutes.
4. Stir in the stock or pasta water and butter; cook until the butter melts.
5. When the pasta is done, drain and add to the pan with the parsley, basil, and cheese. Toss gently and serve hot with additional cheese.