First, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35 g salt and the MISKO Spaghetti No6. Stir with a fork and let the pasta boil for as long as indicated on the package.
Strain the pasta, keeping about 100 ml of the water in which we boiled the pasta and drizzle with 2 tbsp. olive oil. Stir gently and leave the pasta aside.
In a shallow pot, heat up 2 tbsp. olive oil and sauté the mushrooms for 5-7 minutes. Add salt and pepper to taste, sauté until golden brown and most liquids have evaporated and transfer to a dish.
Add another 2 tbsp. olive oil to the pot and sauté the cherry tomatoes. Add salt and pepper and sauté for 2-3 minutes.
Add the mushrooms and garlic, sauté all ingredients together for 1 minute and pour in the wine.
Allow the alcohol to evaporate and add the pasta to the pot along with the pasta water we reserved. Stir gently and remove from heat.
Sprinkle with finely chopped basil and serve.