1/2 pound penne pasta
2 tablespoons olive oil
1/2 pound fresh Hamakua mushrooms, sliced
1/4 pound fresh Ho Farms currant tomatoes, stem removed
1 large garlic clove, minced
3 tablespoons sherry or red wine vinegar
2 tablespoon extra virgin olive oil
1/2 teaspoon Dijon mustard
1/4 cup shredded fresh basil leaves
1/3 cup freshly grated Parmesan cheese
In a kettle of boiling salted water cook pasta until al dente.
While pasta is cooking, in a large non-stick skillet heat oil over moderately high heat until hot and sauté all mushrooms with salt and pepper to taste, stirring occasionally, until golden brown. Add garlic and tomatoes and cook 1 minute. Splash with 1 tablespoon vinegar.
Drain pasta in a colander and combine with mushroom mixture. Stir in the extra virgin olive oil, mustard and remaining 2 tablespoons vinegar until blended. Add basil and Parmesan and toss well.
Season with Salt and Pepper to taste.