Use about equal quantites of (uncooked) pasta, tomatoes and mushrooms - I do about a dessert bowl of each to serve 4 people.

Cook the pasta until it is al dente. Meanwhile, in a wok, heat some olive oil and fry the garlic and the mushrooms for a couple of minutes. Before the mushrooms start to shrink and release liquid, toss in the tomatoes and herbs and cook another minute or so until the tomatoes are just cooked. Splash in a bit of balsamic vinegar and grind lots and lots of pepper over.

Drain the pasta and add it to the wok. Stir through, then remove from heat and serve with extra pepper.