2 c. dry pennoni (I think I used penne)
olive oil
2 T. butter
1 onion, chopped
3-4 cloves garlic, crushed
2 t. dried oregano
1/2 lb. or more mushrooms, sliced... I used mix of types
14 oz. can chopped tomatoes
generous 1 T. tomato paste
1/3 c. green olives, sliced
3/4 c. roasted cashews
salt and pepper, to taste
1 1/2 c. grated cheddar cheese (the sharper the better)
Cook pasta in large saucepan with a splash of olive oil until tender. Drain and return to pan. Stir in butter. Cover and set aside.
Preheat oven to 400 F. Heat 1-2 T. olive oil in large skillet and saute onion, garlic, and oregano until onion is softened. Add mushrooms and cook 5 minutes longer. Stir in tomatoes & tomato paste. Cover and cook about 10 minutes, stirring occasionally. Add olives and cashews and season with salt and pepper. Pour mushrooms into shallow baking dish. Top with pasta on top and sprinkle with cheese. Bake for 20 minutes or until top is crisp and golden.
