Preparation

• Bring a large pot of well salted water to a boil.
• Meanwhile, heat 3 Tbs. of the oil with the garlic in a large skillet over medium-high heat until the garlic sizzles and browns lightly, about 2 minutes. Stir in the mushrooms and sprinkle with 1/2 tsp. each salt and pepper. Cook, tossing occasionally, until the mushrooms start to brown and soften, about 3 minutes. Add the tomato paste and cook for 30 seconds, stirring, to caramelize. Add the finely chopped tomatoes and bring to a simmer. Stir in half of the Pecorino and the basil, season generously with salt and pepper to taste, and remove from the heat.
• Cook the pasta in the boiling water, stirring, until al dente according to package directions. Drain the pasta and add it to the skillet set over medium-high heat. Cook, tossing, for 1 to 2 minutes so the pasta melds with the sauce.
• Serve drizzled with the remaining olive oil and topped with the remaining Pecorino and basil.