Name: Pasta funghi e tomate
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 320 g of pasta, spaghetti type works well; 250 g cherry tomatoes; 250 g button mushrooms; 50 ml white wine; 40 ml olive oil; salt; pepper; 1 tbsp sugar (depending on the sweetness of the tomatoes); fresh basil; 2 cloves of garlic; 

Set two frying pans at medium heat, add 20 ml olive oil to each and put one garlic clove in each pan
Now clean and prepare the mushrooms, trim about 1 cm off each stem, then halve and slice thinly, add to the first pan and fry for about 10 minutes
Quarter the cherry tomatoes and add them to the second pan
Add salt and pepper to both pans, adding sugar to the tomatoes if not sweet enough
Put a pot of salted water on to boil for the pasta, add pasta as soon as boiling and cook as directed
After the mushrooms have fried for 10 minutes, add the wine and turn the heat up for about 2 minutes, until the wine has boiled off then simmer at low temperature
Once pasta has cooked, add the tomatoes to the mushrooms, and then add three to four tablespoons of the pasta water to the tomato mixture
Drain the pasta and mix into the tomatoes and mushrooms, adding the torn basil leaves
Serve immediately and enjoy!

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