mediterranean pasta

• 8 oz pasta
• 2 tbsp olive oil
• 2 clove garlic
• 8 oz sliced baby portobello mushrooms
• 1/3 cup sliced kalamata olives
• 1 roasted red pepper (either roast your own, or from a jar)
• 3 oz sundried tomatoes packed in oil
• 3 tbsp fresh rosemary, minced
• 1/2 cup pasta water

1. Cook pasta according to package directions.
2. Meanwhile, heat olive oil in a large nonstick pan.
3. Add garlic, mushrooms, tomatoes, and roasted red pepper.
4. Cook and stir until mushrooms are golden and pasta is cooked.
5. 1 minute before pasta is cooked, remove 1/2 cup water from the pot and add to the mushroom mixture.
6. Add rosemary.
7. Drain pasta and toss with mushroom mixture.

pasta, olive oil, clove garlic, baby portobello mushrooms, olives, red pepper, tomatoes, rosemary, pasta water

Taken from cookpad.com/us/recipes/367373-mediterranean-pasta (may not work)