Ready In: 25 minutes
Servings: 2
Ingredients:
1/2 (8 ounce) package uncooked spahettini
1/2 cup sun-dried tomatoes, packed without oil
1 tablespoon olive oil
1/2 cup chopped red onion
3 cloves garlic
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
Directions:
1. 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.
2. Heat olive oil in a large skillet over medium-low heat. Fry onions 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.
Reprinted from Allrecipes.com
