18 ounces (approximately), angel hair pasta cooked al dente
1/2 stick butter
1/4 cup olive oil
1 cup sliced onions
1 cup chopped baby Portabella mushrooms
1 to 2 tsp crushed red chili
1/2 tsp pepper
1 Tbsp minced garlic, divided
1/3 cup red wine
handful of parsley springs
handful of basil leaves
1 cup whole black olives
1 cup diced, seeded fresh firm Roma tomatoes
salt to taste
Parmesan cheese, generous helping (optional)
Heat olive and butter in large, deep skillet. Lightly brown onions. Add mushrooms red chili, pepper 1/2 Tbsp garlic and salt to taste. When mushrooms are well cooked. add wine, parsley and basil. Boil for about 30 seconds. Remove from heat. Taste for salt. And the rest of the ingredients and toss.
