Pasta With Beans, Artichokes, And Olives

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1 garlic clove, minced
• 1 cup mushroom, sliced
• 1/4 cup white wine
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper, freshly ground
• 2 (14 1/2 ounce) cans diced tomatoes, with Italian seasonings
• 15 ounces black beans, rinsed and drained
• 15 ounces cannellini beans, rinsed and drained
• 12 -16 ounces fettuccine or 12 -16 ounces other pastas, cooked
• 14 ounces artichoke hearts, drained and chopped
• 1/2 cup kalamata olive, pitted

1. Heat oil in a large nonstick skillet over medium heat.
2. Add onions and garlic and saute 2-3 minutes.
3. Add mushrooms and saute 3-5 additional minutes.
4. Deglaze pan with white wine.
5. Add oregano, basil, salt, and pepper and saute 1 minute.
6. Add tomatoes; cover and simmer 10 minutes.
7. Add beans; cover and simmer an additional 5 minutes.
8. Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
9. Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.

olive oil, onion, garlic, mushroom, white wine, oregano, basil, salt, black pepper, tomatoes, black beans, beans, other pastas, hearts, kalamata olive

Taken from www.food.com/recipe/pasta-with-beans-artichokes-and-olives-291898 (may not work)