My father had an old friend who came from Abruzzo, in central Italy, and loved to go foraging for wild mushrooms. He had been trained in mycology, the study of mushrooms, and every spring and fall, when the weather was just right, he would go out to the woods near his home in New Jersey and look for different varieties that were in season.
From time to time, he would bring us a big bagful, every one carefully inspected to be sure that it was safe to eat. My mother often used them in soups and sautés, but one of my favorite ways to have them was in a sauce for pasta. This is my version of a mushroom sauce I had at the home of winemaker friends in Tuscany. I like it with a chunky pasta shape, such as bow ties, that complements the appearance and texture of the mushroom slices and bits of tomato. A mix of mushrooms, such as cremini, shiitake, oyster, and button, creates the best flavor for this sauce.

Bow Ties with Mushrooms and Tomatoes is a delicious and comforting pasta dish that combines earthy mushrooms, ripe tomatoes, and flavorful herbs. The combination of tender bow tie pasta, sautéed mushrooms, and tangy tomatoes creates a satisfying and flavorful meal. This dish is easy to make and perfect for a weeknight dinner or a special occasion. The mushrooms add a hearty and meaty texture, while the tomatoes provide a burst of freshness. Tossed with aromatic herbs and grated Parmigiano-Reggiano cheese, this pasta dish is a delightful blend of flavors. Enjoy Bow Ties with Mushrooms and Tomatoes as a standalone dish or pair it with a side salad for a complete and satisfying meal.

Serves 6 to 8

INGREDIENTS

• 1 medium red onion, finely chopped
• ¼ cup extra-virgin olive oil
• 2 garlic cloves, finely chopped
• 2 teaspoons chopped fresh thyme
• 12 ounces mixed mushrooms (see headnote), cleaned, trimmed (if using shiitakes, discard the stems), and sliced
• Salt and freshly ground pepper
• 2 medium fresh tomatoes, chopped, or 1 cup chopped canned Italian tomatoes
• 2 tablespoons chopped fresh parsley
• 1 pound bow tie pasta
• 2 tablespoons unsalted butter
• ½ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS

1. In a skillet large enough to hold all of the ingredients, cook the onion in the olive oil over medium heat, stirring often, until tender and golden, about 8 minutes.
2. Stir in the garlic and thyme and cook for 1 minute.
3. Add the mushrooms and salt and pepper to taste and cook, stirring often, until the mushrooms are tender and the juices they release evaporate, about 10 minutes.
4. Stir in the tomatoes, parsley, and more salt and pepper to taste. Cook for 5 minutes, or until the tomatoes are soft.
5. Meanwhile, bring a large pot of salted water to a boil:
6. Add the pasta, stir well, and cook, stirring frequently, until al dente.
7. Scoop out some of the cooking water and set aside.
8. Drain the pasta.
9. Add the pasta to the sauce:
10. Add the butter and a little of the cooking water to the skillet with the sauce.
11. Toss the pasta well with the sauce.
12. Stir in the grated Parmigiano-Reggiano.
13. Serve the pasta immediately.