• Thin spaghetti
• 1/2 teaspoon oregano
• Fresh parsley, chopped, to taste
• 1/4 cup olive oil
• 6 pitted black olives, sliced
• 2 cloves garlic
• 1 red pepper
• One 8-ounce can whole peeled tomatoes
• 3 cups canned peeled plum tomatoes
• 1/2 pound cut or canned straw mushrooms
• 1/2 cup Parmesan cheese
• Fresh basil leaves

Heat the olive oil in a skillet over medium heat along with the garlic and red pepper. Remove garlic when brown. Cool pan and add tomatoes crushing slightly. Add oregano and olives and bring sauce to a boil - reduce heat to simmer and cook 20 minutes. Rinse off mushrooms - leave whole - dry. In a small skillet, sauté mushrooms in a little olive oil and garlic. Sauté for 5 minutes. Set aside and add to sauce just before you cover the pasta with the sauce. Cook and drain pasta. Cover with sauce that has the mushrooms added. Gently mix. Garnish with plenty of parsley.

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