8 oz. pasta
3 1/2 oz. sliced pepperoni
1 (4 oz.) can sliced mushrooms
1/2 can ripe olives, sliced
1/4 - 1/2 c. chopped onions
1 green or red sweet pepper, diced
1-2 cloves garlic, sliced thin
1/4 c. olive oil
1/2 plus c. Parmesan cheese

Cook pasta (I use corkscrew shape) in salted water to al-dente stage. Rinse with cold water. Add pepperoni slices which have been quartered, mushrooms, olives, onions, and peppers. In a small fry pan, heat olive oil; add garlic slices and let them brown. Remove garlic and let oil cool completely. After oil is cool, mix in Parmesan cheese. Add to pasta mixture and mix thoroughly.