Emily's Mediterranean Pasta recipe

2 servings

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

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.