Source: Olive Garden

1 ounce extra-virgin olive oil
1 tablespoon minced fresh garlic
2 ounces washed and dried quartered button mushrooms
2 ounces diced yellow onions
2 pound cherry tomatoes, cut in half
1/2 cup pitted Kalamata black olives
1/2 cup pitted green olives
2 teaspoons capers, rinsed
1/4 cup chopped fresh basil
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound dry pasta, cooked according to package directions
Grated Parmesan cheese to taste

Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for one minute; do not brown. Add cherry tomatoes, olives, capers, basil, parsley, salt and pepper flakes; saute 10 minutes, stirring frequently.

In a large bowl, combine sauce and drained pasta while both are hot. Top with grated Parmesan cheese; garnish with fresh basil leaves.

Serves 4.