1 lb tagliatelle or spaghetti
3 tablespoon olive oil
3 cloves garlic
14 oz tinned Italian plum tomatoes (fresh plum tomatoes is even better)
salt and black pepper
10 oz fresh mushrooms, or dried equivalent
Heat two thirds of the olive oil and add the finely chopped garlic. When it begins to turn coulour add the tomatoes with their juice, squashing them with a wooden spoon. Add salt and pepper to taste. Cook briskly for 15 minutes.
Meanwhile, heat the rest of the oil in a separate pan and add the mushrooms which have been wiped with a damp cloth and then finely sliced. Lightly salt the mushrooms and let them cook gently for 5 minutes. Add the chopped parsley and keep warm.
Cook the pasta, following packet directions carefully to avoid over-cooking. Drain the pasta and turn into a heated serving dish. Add the tomato sauce, stirring thouroughly, and then the mushrooms. Stir well and serve at once.