1 lb. pasta (thin spaghetti)
1/2 to 3/4 c. olive oil
1 med. onion
Chopped fresh parsley
2 or 3 tbsp. or to taste
5 or 6 black olives, sliced
1 med. can sliced mushroom, drained
1 tsp. oregano
1 dash hot crushed red peppers
Salt and pepper
1 clove garlic, minced
1/2 Parmesan cheese

Cook pasta al dente, drain set aside. In small saucepan combine remaining ingredients except cheese and saute until onions and garlic are tender. Put pasta in large dish, pour oil and garlic mixture over pasta and toss. Sprinkle on cheese. Toss again. Serve. All ingredients may be increased or lessened according to individual taste.