Pasta With Beans, Artichokes, And Olives - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup onion, diced
1 garlic clove, minced
1 cup mushroom, sliced
1/4 cup white wine
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
2 (14 1/2 ounce) cans diced tomatoes, with Italian seasonings
15 ounces black beans, rinsed and drained
15 ounces cannellini beans, rinsed and drained
12 -16 ounces fettuccine or 12 -16 ounces other pastas, cooked
14 ounces artichoke hearts, drained and chopped
1/2 cup kalamata olive, pitted

Preparation

Heat oil in a large nonstick skillet over medium heat.
Add onions and garlic and saute 2-3 minutes.
Add mushrooms and saute 3-5 additional minutes.
Deglaze pan with white wine.
Add oregano, basil, salt, and pepper and saute 1 minute.
Add tomatoes; cover and simmer 10 minutes.
Add beans; cover and simmer an additional 5 minutes.
Combine bean mixture, hot cooked pasta, artichoke hearts, and olives in a large bowl; toss well.
Serve hot or at room temperature sprinkled with fresh parsley and grated parmesan.