Penne with Mushrooms and Gorgonzola

1/4 c olive oil
3 large garlic cloves, diced
1/2 lb. sliced Italian mushrooms
4 plum tomatoes, chopped
2 T fresh basil, chopped
2 T fresh oregano, chopped
3/4 lb. penne pasta
1/2 c crumbled Gorgonzola

Heat olive oil in a heavy large skillet over medium heat.  Add garlic and mushrooms.  Saute until softened, about 5 minutes.  Add tomatoes, basil and oregano and simmer until sauce thickens slightly, about 5 minutes.

Cook penne in large pot of boiling salted water until just tender but still firm to bite.  Drain, reserving 1/2 c cooking liquid.  Add pasta and cooking liquid to sauce in skillet.  Toss over medium heat until mixture is heated thruogh and sauce coats the pasta.  Season to taste with salt and pepper.  Transfer to a bowl and sprinkle with Gorgonzola.

Serves 4.

Sherry Severson