Pasta With Mushrooms, Sage, And Rosemary - cooking recipe

Ingredients
    2 tablespoons extra virgin olive oil
    1 small onion, minced (or 2-3 shallots, minced)
    1 lb wild mushroom, trimmed and quartered if small, thickly sliced if large (such as shitake or oyster mushrooms)
    salt
    4 large garlic cloves, minced
    8 large sage leaves, slivered
    2 teaspoons chopped fresh rosemary (or 1 t. dried)
    1/2 cup dry white wine
    1 (14 ounce) can tomatoes with juice, chopped
    fresh ground black pepper
    3/4 lb dry pasta
    1 ounce parmesan cheese
Preparation
    Begin heating a large pot fill with water for the pasta.
    In a large nonstick skillet over medium heat, heat 1 tablespoon oil.
    Add in the onion; stir/saute for 5 minutes until tender.
    Add in the mushrooms and a generous pinch of salt; cook, stirring, for 3 minutes until the mushrooms begins to release their juices.
    Add in the garlic; continue to stir/saute until the liquid has evaporated.
    Add in the sage, rosemary, and wine; cook and stir 5-10 minutes until the wine has evaporated and the mushrooms are glazed.
    Add in the tomatoes and their juices; bring to a simmer; cook and stir frequently for 10-20 minutes until the tomatoes have cooked down and the mixture smells fragrant; season to taste with salt and pepper; set aside.
    When the water reaches a boil; add 1 tablespoon salt and gradually add in the pasta.
    Stir to make sure the pasta doesn't stick to the bottom of the pan.
    Cook until al dente; moisten the mushroom topping with 2-4 tablespoons of the pasta cooking water; drain the pasta.
    Toss the pasta with the mushrooms and remaining 1 tablespoon oil (if desired) in the pan or in a warm pasta bowl.
    Sprinkle on the cheese and serve.

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