Heat the olive oil in a medium saucepan over a medium heat and when the oil is hot, lightly fry the garlic and onion for about 2 minutes. Add the mushrooms and cook for about 3 more minutes, stirring occasionally. Gently tip in the chopped tomatoes, the rosemary and the white wine (if using) and mix well then simmer for about 10 minutes. Add about 50ml of water if it’s looking too thick.
Meanwhile, cook the pasta in a large pan of water as shown on the pack. When the pasta is al-dente, drain it and tip the sauce into it, stirring well to coat the pasta with the sauce. Sprinkle the parsley over the top and serve immediately, offering grated Italian hard cheese and black pepper with it.
Make it your own: add chopped, fried sausages or smoky bacon with the tomatoes; try chopped chilli or chilli powder or sauce (carefully!) with the tomatoes; use other herbs such as oregano or basil.
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