Quick & Easy Pasta Dish


  • 4 oz pasta (penne)
  • 2 large portabella mushrooms
  • 6 oz button mushrooms
  • 1 small red bell pepper
  • Oil spray
  • ¾ cups black olives
  • 3 garlic cloves chopped
  • 2 teaspoons sun dried tomatoes
  • ¼ cup dried porcini mushroom
  • 1 teaspoon olive oil
  • 2 – 3 tablespoons fresh basil leaves
  • Extra virgin olive oil
  • 2 tablespoons pecorino – romano cheese
  • 2 teaspoons parmesan cheese


  • Cook pasta and drain and keep aside
  • Slice portabella mushrooms lengthwise into ½ inch and then chop them into about 1 inch cubes
  • Slit button mushrooms and slice them into thick pieces
  • slice bell pepper into thin stripes
  • Spray a little bit of oil on a cookie sheet and spread the mushrooms and bell pepper on the cookie sheet.  Then spray oil again and mix well with hands
  • Broil at 450 F for about 10 – 15 minutes
  • Meanwhile wash porcini mushrooms thoroughly (they tend to have soil particles in them) and then soak in a very little bit water for about 10 minutes
  • chop sun dried tomatoes into very small pieces
  • In a skillet and olive oil and add chopped garlic and sauté for a minute or lightly golden
  • Add sun dried tomato and porcini mushrooms and fry for a  about 2 minutes
  • Add pasta, mushroom, bell pepper and olives to the skillet and mix well while keeping in a very low flame
  • Add basil, pecorino cheese and mix well
  • Sprinkle with extra virgin olive oil and top with parmesan cheese
  • Serves 2 main dishes

Normally I use whole black olives.  They taste better and firm.  Pitted olive oil tends to be a bit mushy and not as tasty as the whole olives.

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