It's pasta.

I don't have much to say about this. I mean, what else is there to say than this is pasta? It's an easy, tasty, weekday pasta dish that uses whatever you've got in the house. You could make it more saucy if you like, or leave it as it is.
I made this for a quick lunch for me and my lovely friend Alex, and then the next day, I ate it again. And I think it was even better cold, as a sort-of pasta salad.
But do whatever floats your boat, really.



Pasta with mushroom, tomato and olives. 

Serves 2-3

1 punnet of cherry tomatoes, chopped
a big handful of olives
4/5 button mushrooms, chopped
1 onion, diced
half a red capsicum, diced
1 garlic clove, minced
a big handful of fresh parsley, diced
200g dried spaghetti
parmesan cheese, for grating.

Fry the onion, garlic and mushrooms in some olive oil until onion is soft and mushrooms are getting brown.
Add the tomatoes, olives and capsicum, and simmer for 5-7 mins.
Meanwhile, cook the pasta in lots of boiling, salted water until al dente.
When the pasta is done, stir a knob of butter through it.
Add the parsley to the tomatoes.
Mix the sauce through the pasta and top with parmesan and cracked pepper.