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.