2 cloves garlic2 tablespoon extra virgin olive oil500 g frozen mushrooms salt and pepper to taste300 g peeled tomatoes500 g caserecci1 teaspoon chopped parsley800 g grated Parmesan cheese
Soften garlic in a frying pan with oil. Add mushrooms and cook for 5-6 minutes. Add salt and pepper to taste. Add tomatoes. Cook for about 20-25 minutes. Boil and drain the pasta. Mix the pasta with the mushroom sauce and add the parsley. Cook for about 2-3 minutes on the gas. Sprinkle with parmesan and serve.