Farfalle Pasta with Fresh Tomatoes, Mushrooms and Basil
This quick and easy pasta recipe is best made when local tomatoes are in season. Farfalle are also known as bowties. This makes a delicious and healthy main dish, but can be served as a side, serving four instead of two. The recipe can also be doubled if needed.
- 8 ounces farfalle or bowtie pasta
- 2 tablespoons olive oil
- 8 ounces fresh cremini or white button mushrooms, sliced
- 1/2 cup chopped sweet onions
- 4 large garlic cloves, minced
- 2 pounds fresh, ripe tomatoes, peeled, seeded and chopped (see notes below)
- Salt and pepper to taste
- 1/4 cup shredded fresh basil
- 3 tablespoons chopped fresh parsley
- 1/4 cup freshly shredded Parmesan cheese, more for passing
Cook pasta according to package directions for al dente.
Meanwhile, heat a large skillet over medium-high heat. Add the oil, then the mushrooms and onions; sauté until tender, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, salt and pepper. Reduce heat to medium and sauté, uncovered, for about 10 minutes or until the tomatoes are broken down. Stir in the basil and parsley. Taste for seasoning. Drain the pasta and add to the tomatoes; toss well to combine. Heat for 1 minute. Add the 1/4 cup Parmesan cheese and toss again. Serve immediately, passing extra cheese. (This pasta is also good at room temperature.)
Notes: The best tomatoes to use for cooking are plum tomatoes. They are meaty and less watery. However, I would not hesitate to use any tasty variety. The tomatoes do not have to be peeled, but it is easy to do. Just cut a little 'X' in the skin at the bottom of the tomatoes. Immerse them into boiling water for about 30 seconds. Remove from the water and the peel will come off very easily. There are also serrated vegetable peelers that work quite well.