Ingredients

• 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

Method

• 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.