Penne with Mushroom, Tomato, and Nut Sauce

° Serves 2

I like to serve this delicious sauce over penne because the tube-shaped pasta absorbs the flavors so well.

• 8 ounces penne
• ¾ cup Mushroom, Tomato, and Nut Mix, with about ¼ cup oil from the mix (see Note)
• ¼ teaspoon salt
• About 3 tablespoons grated Pecorino Romano cheese

Bring 3 quarts of water to a strong boil in a large pot. Add the pasta, bring the water back to a boil, and cook for 12 to 14 minutes, or until as tender as you like. Near the end of the cooking time, remove ½ cup of the cooking liquid and place it in a large bowl. To this, add the mushroom-tomato mix with its oil and the salt and mix well.

Drain the cooked pasta, add it to the bowl, and toss well. Divide between two plates, top with the grated cheese, and serve.

Note: If you like, cut the tomatoes into ½-inch pieces.