Pasta with Fresh Tomato Sauce 1/4 cup olive oil 4 cloves minced fresh garlic 8 fresh mushrooms 1/2 large sweet onion, chopped 3 large tomatoes, seeded and chopped 1 tablespoon fresh oregano, chopped 2 tablespoon fresh basil, torn into tiny pieces pinch of red pepper flakes salt and pepper to taste 1/2 cup red wine or a splash of herb vinegar instead and a little water 1 pound pasta, cooked and drained grated Parmesan cheese Heat oil in large skillet over medium heat and sauté garlic, onion and mushrooms until lightly browned. Add tomatoes, herbs, spices, wine and blend well. Bring to a low boil and cook until mixture thickens, about 20 minutes. Add pasta to tomato mixture in skillet and toss until well coated. Sprinkle with Parmesan cheese before serving.
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