Add 1 tbsp oil to a pan along with the mushrooms. Turn stove onto a low-medium setting and let mushrooms pan roast for about 15 minutes. Stir slightly and let roast uncovered again until the liquid starts to dissipate - it took me about 20-25 minutes. Then stir mushrooms often so they brown and crisp on both sides. When done, set aside.

While the mushrooms are roasting, add Barilla® Collezione Orecchiette to boiling water and prepare according to package directions.

Also, while mushrooms are roasting and Barilla® Collezione Orecchiette is boiling, chop the onion.

Then add the other 1 tbsp oil to another pan and add in the onion. Let onion saute, stirring often. When onion is translucent (about 7-10 minutes), using a grater, carefully grate the garlic cloves into the sauteing onion.

Add in the sundried tomatoes and liquid from sundried tomatoes and stir.

Also add in the parsley and basil and stir.

When Barilla® Collezione Orecchiette is al dente, add it to the onion, garlic, sundried tomato mixture and mix well until all ingredients are well incorporated.

Season with salt and pepper if desired.

When mushrooms are crispy, add them to the pasta mix and enjoy immediately.