Pasta Pizzoloto

This is a dish prepared at one of the local italian eateries. They won't give me the recipe, so I bought a huge bowl of it, took it home and dissected it so I could make it. It is very different and if you love a combination of olives, fresh tomoatoes and mushrooms, this is the dish for you. I hope you enjoy it as much as we do.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 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
• 1⁄4 cup olive oil (I used garlic infused olive oil)
• 2  fresh garlic cloves, minced

Directions

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.