Mushroom & Sundried Tomato Pasta

• 4 cloves garlic minced
• 1/2 cup finely chopped onion
• 1 inch anchovy fillets flat fillets oil are best
• 10 white mushrooms large, chopped, use other 'shrooms if you like
• 8 inches olive oil jarred sundried tomatoes, cut into thin strips
• 3 tablespoons olive oil
• 2 teaspoons red pepper flakes
• 1 teaspoon dried basil a tbsp. or 2 of chopped fresh would be even better
• salt
• pepper
• grated Parmesan cheese fresh

1. Heat 2 tbsp. of the olive oil in a saucepan over medium-high heat.
2. Add the onion and saute for 1 minute, until slightly tender.
3. Add garlic and red pepper flakes, saute one minute longer.
4. Stir in the anchovy fillets, and half the can's oil, and mash everything in the pan until it is a slightly chunky paste.
5. Add the mushrooms and herbs, toss, cover and lower the heat.
6. Cook until the mushrooms release their liquid (which will give the sauce a lovely flavor).
7. Remove lid, stir add the 1 remaining tbsp. of olive oil (or the rest of the anchovy oil) to thin slightly.
8. Remove the pan from heat, and add sundried tomato strips, salt and pepper.
9. Pour over hot pasta, top with copious amounts of parmesan cheese.

garlic, onion, oil, white mushrooms, olive oil, olive oil, red pepper, basil, salt, pepper, parmesan cheese

Taken from www.yummly.com/recipe/Mushroom-_-Sundried-Tomato-Pasta-1665635 (may not work)