3 tablespoons minced garlic 1/3 cup olive oil 1 cup chicken stock 3 diced tomatoes 1 cup sliced mushrooms 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano 2 teaspoons freshly ground black pepper 1 package (16 ounce size) penne or fusilli pasta grated Parmesan cheese
In a large saucepan, saute garlic in olive oil on low until amber brown; stir often. Add chicken stock, tomatoes, sliced mushrooms, chopped basil, chopped oregano and black pepper; simmer for 5 minutes and set aside.
Cook pasta until al dente. Add pasta to garlic sauce and toss well, coating pasta with the sauce. Serve with generous amounts of grated Parmesan cheese and garlic bread.