Emily'S Mediterranean Pasta

• 1/2 (8 ounce) package uncooked spaghettini
• 1/2 cup sun-dried tomatoes, packed without oil
• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 3 cloves garlic, sliced
• 1/2 cup sliced fresh mushrooms
• 1/4 cup sliced green olives
• 1/4 cup Italian seasoned bread crumbs
• freshly ground black pepper to taste

1. Bring a medium pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place sun-dried tomatoes into a small pot, and add water to cover. Bring to a boil over medium-high heat, and cook for about 5 minutes, or until tender. Drain, chop, and set aside.
2. Heat olive oil in a large skillet over medium-low heat. Fry onion and garlic in the oil until onions are transparent, about 5 minutes. Add the mushrooms and sun-dried tomatoes; cook over low heat for about 5 minutes. Throw in the spaghettini, and toss to coat. Mix in the green olives. Serve hot with bread crumbs and lots of black pepper on top.

spaghettini, tomatoes, olive oil, red onion, garlic, mushrooms, green olives, italian seasoned bread crumbs, freshly ground black pepper

Taken from www.allrecipes.com/recipe/34776/emilys-mediterranean-pasta/ (may not work)