This recipe reminds me of the pasta I ate on the farm, which my mother cooked very simply. She made a meal like this for me in just a few minutes, because working in the fields, she didn’t have a lot of time to cook. Whenever I eat this, I think of myself as a little boy, sitting at the great kitchen table with my mother and sister.

2 tablespoons corn or peanut oil

3 shallots, diced

12 medium-size mushroom caps, sliced V4 inch thick

2 cloves garlic, minced

1 large tomato, coarsely chopped

2 teaspoons chopped scallions, white and tender green parts

2 teaspoons minced fresh parsley

Pinch each freshly ground black pepper and salt 1 pound pasta of your choice, such as linguine, cooked according to package instructions

4 to 6 pinches grated Swiss cheese for garnish

4 to 6 teaspoons extra virgin olive oil for drizzling

In a large skillet over medium-high heat, heat the oil, then add the shallots and cook until they soften but do not color, about 5 minutes. Add the mushrooms and sauté until they become soft and shiny, about 4 minutes. Add the garlic, tomato, scallions, pepper, and salt and sauté until the vegetables are softened, about 5 minutes.

Divide the pasta among four or six individual bowls and top each with the cooked vegetables. Top with a pinch of the cheese and drizzle with olive oil.