Tomato-Mushroom Pasta

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup chopped shallot
• 1 lb assorted wild and domestic mushroom thinly sliced
• 1 lb vine-ripe tomatoes seededdiced
• 1 teaspoon chopped rosemary
• 1/4 cup sun-dried tomato packed in oil sliced into small pieces
• 3/4 lb bucatini pasta or 3/4 lb perciatelli cooked

Steps:

• In large nonstick skillet melt butter
• Add chopped shallots; cook until softened 3 minutes
• Add assorted mushrooms; saute until tender 8 minutes
• Add tomatoes rosemary 3/4 tsp salt and 1/4 tsp pepper; saute until tomatoes are softened 3 minutes
• In large pasta bowl place 3/4 lb freshly cooked pasta; add sauce; toss to mix well
• Serve with grated Parmesan cheese if desired