My family is Italian, and they can’t get enough of this garlic-, mushroom- and herb-loaded dish. Don’t rinse the pasta in water after you drain it, or the sauce won’t stick.
—PAM VITTORI CHICAGO HEIGHTS, IL
START TO FINISH: 20 MIN. • MAKES: 5 SERVINGS
8 ounces uncooked spaghetti
2 garlic cloves, minced
1/3 cup olive oil
1/2 cup jarred sliced mushrooms
1/4 cup sliced ripe olives
2 to 3 teaspoons minced fresh basil
2 to 3 teaspoons minced fresh parsley
1/8 teaspoon garlic salt
1/8 to 1/4 teaspoon pepper
Shredded Parmesan cheese, optional
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, saute garlic in oil. Stir in the mushrooms, olives, basil, parsley, garlic salt and pepper. Cook for 5 minutes.
3. Drain spaghetti; place in a serving bowl. Pour sauce over pasta; toss to coat. If desired, sprinkle with Parmesan cheese.