Olive Garden Spaghetti Delle Rocca

    1 oz. extra-virgin olive oil
    1 tablespoon minced fresh garlic
    2 oz. washed and dried quartered button mushrooms
    2 oz. diced yellow onions
    2 lb. cherry tomatoes, cut in half
    1/2 cup pitted Kalamata black olives
    1/2 cup pitted green olives
    2 teaspoons capers, rinsed
    1/4 cup chopped fresh basil
    1 tablespoon minced fresh parsley
    1/2 teaspoon salt
    1/4 teaspoon crushed red pepper flakes
    1 lb. dry pasta, cooked according to package directions
    Grated Parmesan cheese to taste

Heat oil in sauce pot. Add garlic, onions and mushrooms. Cook for
one minute; do not brown. Add cherry tomatoes, olives, capers, basil,
parsley, salt and pepper flakes; saute 10 minutes, stirring
frequently. In a large bowl, combine sauce and drained pasta while
both are hot. Top with grated Parmesan cheese; garnish with fresh
basil leaves.