2 Servings 20 min Cook
10 Olive Olives
1/4 Cup Bread Crumbs
3 Clove Garlic
1/2 Cup, chopped Onions
1 Dash Pepper
1 Tbsp Olive Oil
4 Oz Spaghetti
1/2 Cup sliced Mushrooms
1/2 Cup Sun-Dried Tomatoes
Coarsely chop onion.
Slice garlic, mushrooms and olives evenly.
Bring a medium pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Place sun-dried tomatoes into a small pot, and add water to cover.
Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender.
Drain, chop, and set aside.
Heat olive oil in a large skillet over medium-low heat.
Fry onion and garlic in the oil until onions are transparent, about 5 minutes.
Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes.
Throw in the spaghettini, and toss to coat.
Mix in the green olives.
Serve hot with bread crumbs and lots of black pepper on top.