Uses from this basket: Mushroom
Other produce: Onion, garlic, tomato, grape tomato
Heat a few tablespoons of olive oil in a deep skillet. Cook 8 oz. mushrooms (sliced), half an onion (diced), and 5-6 cloves of garlic (minced). Once mushrooms begin to reduce and the onion is translucent, add 2 tomatoes (diced), and 20-30 cherry tomatoes (halved). Add 1/2 cup olive oil. Season with basil, oregano, salt, and pepper. Simmer for 30-45 minutes until it reaches the consistency of a chunky sauce. Add 1 cup cream and 2 cups grated Parmesan and stir to incorporate. Add pasta cooked al dente and 1/2 cup pasta water. Turn off the heat and let the pasta soak up the sauce before serving. Top with parsley and grated Parmesan.
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