emily's mediterranean pasta

Ingredients

• Servings: 2
• 1/2 (8 ounce) package uncooked spaghettini
• 1/2 cup sun-dried tomatoes, packed without oil
• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 3 cloves garlic, sliced
• 1/2 cup sliced fresh mushrooms
• 1/4 cup sliced green olives
• 1/4 cup italian seasoned bread crumbs
• freshly ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• 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.