Penne with mushrooms, tomatoes and basil

Ingredients

• 200 g penne
• 2000 ml water
• 3 tablespoons oil
• 3 cloves garlic
• 1/2 medium onion (75 g)
• 1 can mushrooms (400 g net
• 230 g drained)
• 2 tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 1/2 teaspoon dried oregano
• 3 tablespoons grated goat cheese (30 g)
• 6 basil leaves

Preparation

1. Boil the penne in 2000 ml of water for 10 minutes, or for as long as the package indicates, until al dente. Drain and rinse under cold running water. 2. Heat the oil in a skillet. Add the peeled garlic cloves and leave them for 1 minute, then take them out. 3. Chop the onion and cook it in the same skillet for 4 minutes, until softened. Drain the mushrooms, add them and cook for 1 minute. 4. Finely chop 2 tomatoes and add them to the skillet with the salt, pepper and oregano. Stir and cook for 5 minutes, until the tomatoes soften. 5. Add the penne and grated goat cheese. Stir for 1 minute and taste the sauce, then season with salt and pepper if needed. 6. Cut the other 2 tomatoes into wedges, chop the basil and add them over the pasta. Cook everything for 1 more minute, until the tomatoes are warmed through.