Banff Pasta - Vegetarian - Canadian - cooking recipe

Ingredients

0.5 (8 ounce) package uncooked spaghetti
1/2 cup sun-dried tomato, packed without oil
2 tablespoons extra virgin olive oil (or a little more)
1/2 cup thinly sliced red onion
3 cloves thinly sliced garlic
1/2 cup sliced mushrooms (your choice)
1/3 cup chopped mixed olive (Kalamatra and green olives)
2 tablespoons toasted pine nuts
2 tablespoons capers
1/4 cup goat cheese or 1/4 cup feta cheese
2 pinches red pepper flakes
1/2 teaspoon black pepper, freshly ground
2 tablespoons parmigiano-reggiano cheese, crumbles

Preparation

Cook pasta according to directions; drain and toss with a few drops of olive oil.
Place sun-dried tomatoes into a small pot, cover with water and cook for about 5 minutes, or until tender. Drain, chop and set aside.
Heat olive oil in a skillet over medium-low heat. Saute onions, garlic until onions are transparent, about 5 minutes. Add mushrooms and sun-dried tomatoes; cook over low heat for about 5 more minutes. Add olives, capers, pinenuts, red pepper flakes, (crumbled) cheese and ground pepper.
Garnish with the Parmigiano-Reggiano crumbles if desired.