NEW Olive Oil Pasta with Portobello Mushrooms

Cook pasta as directed. Heat olive oil in your pan. Add onions and garlic and cook until the onions become translucent and tender, and just begin to brown around the edges. Add a pinch of kosher salt and freshly ground black pepper. Now add the mushrooms. Cook until they start to reduce and darken in color, becoming slightly tender. Now season them (you don’t want to salt the mushrooms right as they hit the pan because they’re 80% water and this will expel all of the moisture) with pepper flakes, salt and pepper. Add tomato paste. Cook the tomato paste in with the mushrooms until it darkens in color, becomes fragrant, and the mushrooms are very tender. Season to taste. Reserve about 1/3 - 1/2 cup pasta water and add it into the mushrooms along with your pasta. Cook the sauce and pasta together and stir in some fresh basil a few minutes before turning off your stove. Finish with freshly ground black pepper and salt.