Pasta with Tomato - Mushroom Sauce
1 pound whole wheat penne
3 tbsp. extra virgin olive oil
2 medium onions, diced
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
5 cloves garlic, minced
16 ounces button mushrooms, sliced
1/3 cup dry red wine
3/4 cup chopped oregano
1 28- ounce can of diced tomatoes
1 cup thinly sliced fresh basil leaves
Meanwhile, heat the oil in the pan. When hot, add onions, 1/2 tsp. of the salt, and 1/4 tsp. of the pepper and cook, covered, until the onions are softened, about 8 minutes. Add the garlic and mushrooms and cook, covered, for six more minutes. Add the wine and cook, uncovered, for three minutes. Stir in fresh herbs, season with remaining salt and pepper, and cook for 4 minutes. Add the tomatoes and heat through. Stir in the basil.
Transfer the pasta to plates, spoon the sauce over the top.