Rotini with Viviane mushrooms

A mad craving pasta, it I had mushrooms, then let our imagination run wild and make a small recipe simple but good.3 tasses(420g) of cooked rotini pastaSauce:8 large mushrooms, cut in half and sliced6 large garlic cloves peeled and halved1/2 tasse(125ml) of dry white wine1 c.soupe of dry oregano28 oz (796ml) Italian tomatoes 1 can defeat them by hand, with juice3 c.soupe of fresh parsley, choppedsalt and pepper1 good background with olive oilTo slightly brown the garlic in the oil over medium heat.Add the mushrooms and cook 2 minutes, stirring.Add wine and reduce for 1 minute.Add the remaining ingredients, bring to a boil, reduce heat to medium and Cook 20 minutes, stirring from time to time.Meanwhile do Cook the pasta, drain and add them to the sauce, well mix and cook about 2 to 3 minutes to fire low to coat and so the pasta well permeate the sauce and serve with parmesan cheese if desired.