1/2 lb. spaghetti
16 oz. canned stewed tomatoes
4 oz. can sliced mushrooms
16 oz. can black olives
1 lg. onion, sliced
1/2 tsp. salt
Dash of black pepper
1/4 c. grated Parmesan cheese
4 tbsp. butter
4 tbsp. oil
1/2 tsp. garlic powder

Cook spaghetti according to package directions. While spaghetti is cooking, saute onions in oil and butter until transparent. Add tomatoes (do not drain), mushrooms, olives, salt, garlic powder, and pepper. Simmer gently for 20 minutes. Sprinkle Parmesan cheese over cooked spaghetti; top with tomato mixture. Serves 4.