Bucatini with Mushroom Ragu

Coat a large sauce pan over medium heat with olive oil. Add the onions and garlic and saute until soft. Add the mushrooms and let them cook until they release their juices, 8-10 minutes.

Add the tomato paste and tapenade. Cook for another 2 minutes. Add the red wine and soy sauce and cook until reduced a touch, 7-8 minutes. Add the oregano, red pepper flakes, and season to your liking with salt and pepper. Keep warm with the lid on while you cook your pasta to al dente according to package instructions.

Before straining pasta, reserve 1/4 cup of the starchy cooking water. Add the strained pasta back to a large pot and add the ragu, 1/4 cup of starchy water and grated Parmesan. Toss gently to combine.

Serve with extra Parmesan and a pinch of fresh herbs.