Instructions

1. Clean, rinse, and pat dry the mushrooms. Slice them into 3-5 mm (about 1/5 inch) thick pieces.
   
2. Heat a bit of oil in a pan and sauté the peeled garlic clove for a few minutes. Add the mushrooms and cook for 5 minutes, stirring occasionally.
   
3. While the mushrooms cook, wash the cherry tomatoes and cut them into quarters. Add the tomatoes to the pan with the mushrooms, season with salt, stir, and cook over medium heat for 15-20 minutes, stirring occasionally and adding a bit of water if needed to prevent burning.
   
4. Once the tomatoes are in the pan, bring a pot of water to a boil for the pasta. Salt the water and cook the pasta according to package instructions.
   
5. While the pasta cooks, wash, dry, and finely chop the parsley.
   
6. When the pasta is ready, remove the garlic from the pan, add the pasta, sprinkle with parsley, mix well, and serve.