Pasta Pizzoloto

• 1 lb spaghetti or 1 lb linguine or 1 lb angel hair pasta, cooked until done
• 3 cups sliced black olives
• 2 cups sliced green olives, NOT the stuffed kind
• 4 large fresh roma tomatoes
• 2 cups sliced fresh mushrooms
• 14 cup olive oil (I used garlic infused olive oil)
• 2 fresh garlic cloves, minced

1. In large skillet, heat oil.
2. Saute' fresh mushrooms for 3-4 minutes.
3. Turn heat down and add tomatoes, black olives, green olives and garlic.
4. Allow this mixture to cook on low for about 10 minutes.
5. Serve over cooked, drained pasta.
6. You may also sprinkle a little bit of fresh romano or parmesan cheese on top, but go lightly as the flavors of the cheese tend to overwhelm the freshness and lightness of this dish.

linguine, black olives, green olives, fresh roma tomatoes, mushrooms, olive oil, garlic

Taken from www.food.com/recipe/pasta-pizzoloto-166136 (may not work)