Mediterranean Pasta

Ingredients

• Olives

  Pickled, canned or bottled, green

  10 olive or 27g

• Bread crumbs

  Dry, grated, seasoned

  ¼ cup or 30g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  ½ cup, chopped or 80g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Spaghetti

  Dry pasta, enriched

  4 oz or 113g

• Mushrooms

  Oyster, raw

  ½ cup sliced or 43g

• Sun-dried tomatoes

  ½ cup or 27g

Directions

1. Coarsely chop onion. Slice garlic, mushrooms and olives evenly.
2. 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.
3. 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.

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