- Salt
- 1 (16 ounce) package spaghettini
- 3 tablespoons olive oil
- 1 large red onion, cut into medium dice
- 4 cloves garlic, sliced
- 1 (8 ounce) package sliced mushrooms
- 3/4 cup pitted and coarsely chopped kalamata olives
- 3/4 cup chopped sun-dried tomatoes, packed in oil
- 1 1/2 teaspoons dried oregano
- 1/2 cup grated Romano cheese, plus extra for passing
- Freshly ground black pepper
- Bring 2 quarts of water and 1 tablespoon salt to a boil in a large soup kettle. Add pasta; using package directions as a guide, boil until just tender. Reserve 1 cup of pasta cooking liquid, drain and return pasta to kettle.
- Meanwhile, heat oil over medium heat in a large skillet. Add onions; cook until tender, about 3 to 4 minutes. Add garlic; cook until fragrant, about 1 minute. Add mushrooms; cook until they start to brown, about 5 minutes. Add olives, tomatoes and oregano; simmer to heat through and blend flavors, 2 to 3 minutes.
- Add contents of skillet, 1/2 cup of the pasta cooking liquid and the cheese to the pasta; toss to coat, adding more water if necessary to keep pasta moist. Top pasta with pepper; serve with extra Romano cheese passed separately