Banff Pasta - Vegetarian - Canadian

• 0.5 (8 ounce) package uncooked spaghetti
• 1/2 cup sun-dried tomato, packed without oil
• 2 tablespoons extra virgin olive oil (or a little more)
• 1/2 cup thinly sliced red onion
• 3 cloves thinly sliced garlic
• 1/2 cup sliced mushrooms (your choice)
• 1/3 cup chopped mixed olive (Kalamatra and green olives)
• 2 tablespoons toasted pine nuts
• 2 tablespoons capers
• 1/4 cup goat cheese or 1/4 cup feta cheese
• 2 pinches red pepper flakes
• 1/2 teaspoon black pepper, freshly ground
• 2 tablespoons parmigiano-reggiano cheese, crumbles

1. Cook pasta according to directions; drain and toss with a few drops of olive oil.
2. Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside.
3. Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper.
4. Garnish with the Parmigiano-Reggiano crumbles if desired.

tomato, extra virgin olive oil, red onion, garlic, mushrooms, mixed olive, nuts, capers, goat cheese, red pepper, black pepper, cheese

Taken from www.food.com/recipe/banff-pasta-vegetarian-canadian-376493 (may not work)