Bring a large pot of water to a boil and cook
Penne Pasta (1/2 box)
for one minute less than the package directions.
In a large lidded skillet, sauté
Onions (1/4 cup)
Garlic (1 clove)
Fresh Rosemary (1 sprig)
Extra-Virgin Olive Oil (2 Tbsp)
Once golden, add
Button Mushrooms (1/2 pckg)
. Season with
Salt (to taste)
Ground Black Pepper (to taste)
Marinara Sauce (1/2 jar)
to the skillet and bring to a simmer with the lid on for 10 minutes on low heat. Stir occasionally.
Drain the pasta, then toss it with the sauce and cook for one extra minute.
Remove from heat, add
Parmigiano-Reggiano (1/4 cup)
and serve with a drizzle of the remaining
Extra-Virgin Olive Oil (1/2 Tbsp)