Farfalle with ham, mushrooms and tomato sauce

Ingredients: Serving size: 4 people

- 1 cup of ham (cut into bite size cube)
- 1 diced can tomatoes (14 oz can) [Get rid of the liquid inside the can, save only the tomatoes]
- 1 and 1/2 cup of Cremini Mushrooms, quartered
- 1 and 1/2 cup of Shiitake Mushrooms, quartered
- 2 large garlic cloves, minced
- 1 tbsp of oil (olive oil is the best option, I don't have it in hand so I used Canola Oil)
-  9 oz of Farfalle pasta, uncooked
- Few fresh chopped basil leaves and parsley (around 1/2 cup)
- Salt and pepper to taste

Now let's begin:
Step 1:  Take a big pot and fill with water, boil the water and add a little salt, then add the pasta in and cook until al-dente

* Once the paster become al dente, drain and reserve about 2 tbsp of the starch water
Put the drained pasta in a medium pot.

Step 2:

*In a heated pan, DO NOT ADD OIL , add the ham and cook around 2-3 minutes, just until they are slightly golden brown on each side. Remove from the heat and set it aside. 

*In the same pan, add oil and minced garlic in, and saute it
a little bit just to get the fragrant of the garlic. 

*Saute the mushrooms and season it with salt and pepper. Don't put too much salt because we already have ham, which is already salty enough.

*When the mushrooms begin to become softer, add
diced tomatoes without the tomatoes juice.
Tomatoes juice will add too much liquid, where as which come
from the mushrooms already. Also too much tomatoes juice
will make the food becomes too sour. 

*Add about 2 tbsp of starch water come from the pasta cooking water and simmer mushrooms and tomatoes about 5-6 minutes  or until they have cooked down. This step will help thickening the sauce. 

Step 3: 


Add the chopped basil, parsley, cooked ham and mushroom/tomatoes sauce in the pasta pot and mixed well. Taste and season with salt and pepper if needed.




And NOW IT"S DONE ^^
Enjoy and Good Luck

- mobile mushroom -