Greek Pasta

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  • 1 pound linguine pasta
  • 3 tomatoes
  • 1/3 cup olive oil
  • 3 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1 teaspoon dried oregano
  • 3/4 cup crumbled feta cheese
  • 1 (2 ounce) can sliced black olives, drained (can use Kalamata olives, if desired)
  1. Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook for 8 to 10 minutes or until al dente (not too soft, firm to the bite); drain.
  2. While pasta is cooking peel tomatoes and chop.
  3. In a large skillet over medium heat, heat olive oil. Stir in garlic, mushrooms, tomatoes and oregano; sauté until mushrooms and tomatoes are tender.
  4. To serve, plate pasta, top with hot tomato sauce and sprinkle with feta and olives.


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