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1 box of cherry tomatoes
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1 minced onion
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1 clove minced garlic
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250g of Panzani Mini Fusili
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80g of mushrooms
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1 a bunch of basil
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60cl water
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1 tablespoon olive oil
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1. Peel and mince the onion. Chop the clove of garlic.
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2. Wash the cherry tomatoes and halve them. Wash the mushrooms and mince them. Wash and de-stem the basil.
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3. Pour the water, stock, and oil into a large pot, and add all the ingredients in.
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4. Bring to a boil over high heat and cook for about 15 minutes, stirring regularly, so the pasta doesn't stick. Cook until the cooking water has almost evaporated.
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