PENNE WITH MUSHROOMS AND GORGONZOLA
(2 servings)

3 tb olive oil
3 garlic cloves, chopped
1/2 lb sliced mushrooms
4 plum tomatoes, chopped
2 tsp dried basil
2 tsp dried oregano
3/4 lb penne pasta
1/2 cup crumbled Gorgonzola or other Blue Cheese

Heat oil in large skillet over medium high. Add garlic; sauté 1 minute. Add mushrooms; sauté until beginning to soften, about 5 minutes. Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes. Cook the pasta according to package directions. Drain, reserving 1/2 cup cooking liquid. Add pasta and cooking liquid to sauce in skillet. Toss over medium heat until mixture is heated through and sauce coats pasta. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with Gorgonzola and serve.