I got this recipe from Taste of Home years ago, and it's been a favorite ever since. I made it again last night, but I was too lazy to take a photo. Some people don't like the mushrooms, but I think they're essential in this recipe, especially because it has so few ingredients. My roommate Jess loved this dish, so I always think of her when I make it!
You will need:
6 oz dried penne pasta
1/2 lb fresh mushrooms
1 Tbsp olive or canola oil
1-14.5 oz can of diced tomatoes, undrained
1 Tbsp minced fresh basil or 1/2 Tbsp dried
1/4 tsp salt
1/3 cup crumbled feta cheese
Cook the pasta according to package directions.
While the water is working up to a boil, clean the mushrooms with a dry paper towel and cut them into slices about 1/2 inch thick.
Heat the oil over medium-high heat in a large skillet. Add the mushrooms and saute for about 5 minutes.
Add the undrained tomatoes, basil, and salt; cook and stir for another 5 minutes.
Drain the pasta and add it to the skillet. Stir in the feta and heat through.
Sometimes I add a handful or two of baby spinach to the skillet before I add the pasta, but it isn't a necessity. Of course, if you have fresh tomatoes and don't mind peeling and seeding them, you could easily substitute them for the canned tomatoes. I think this recipe is really comforting and filling, and it's easy enough to make frequently!