Sun tagliatelle

For 2 persons: 200 grams of vegan tagliatelle with mushrooms (if not found, you can use any other type of pasta) - 5 or 6 dried tomatoes - 5 or 6 ripe tomatoes - 1 onion - 3 or 4 cloves of garlic - 10 fresh champignons - some basil leaves - salt - pepper (optional)

Boil water for pasta and sun-dried tomatoes in hot water and let stand for 10 minutes.
Thinly slice garlic and onion and sauté in a little oil.
When the onion and garlic are soft and golden, add the finely sliced mushrooms.
When they are soft, add pomodomi also cut into chunks and mix well.
Let go over low heat until the tomatoes have created their own sauce, and at this point add the sun-dried tomatoes, removed from the water and wrung out thoroughly.
When the sauce is ready, turn off the heat and add the basil leaves (and, if you like, even chili). Mix very well.
When the noodles are done, drain and dress with the sauce.