1 box Rigatoni pasta
3 oz. pkg. sun-dried tomatoes
3.8 oz. can sliced olives
1/2 lb. fresh mushrooms, washed, drained and sliced
1 heaping tbsp. minced garlic (the kind from a jar)
1 1/2 tsp. basil (jar)
Olive oil
Salt and pepper

Boil water for pasta, cook as per package directions and drain. place pasta back into pan you cooked it in or a large bowl. Add 2 tablespoons olive oil and stir in. Place sun-dried tomatoes in another pan of boiling water and boil for 3 minutes and drain. Chop up into fairly fine pieces. Place 2 tablespoons oil in large frying pan and heat. Place mushrooms into hot pan and saute (stir occasionally) until most of the moisture is cooked away (add the garlic about halfway through the saute). Add the chopped tomatoes, the olives and the basil. Stir well to mix together. Salt and pepper. Add entire mixture to the pasta and stir to blend. Serve with plenty of grated Parmesan cheese on top. Serves 6 to 8. Prep time: 30 to 40 minutes.