Pasta with Celery, Mushrooms, and Black Olives

The Sony Service Center people informed me that they successfully repaired my camera. I picked it up this evening. I went through crazy traffic, a difficult taxi driver, and almost lost my patience with the long queue, but I finally got it. Whew!

I got inspired so I started digging through some old photos of original recipes I made but never got around to writing down. The photos helped me recall the ingredients I used.

Well, here's one I dug up from the recipe memory lane. Be warned, though, that not everybody likes celery the same way a lot of people (like my cousin Rob) do not like asparagus, but CELERY IS GOOD FOR YOUR HEALTH.

I put cheese in almost everything I cook, especially pasta, but I intentionally left out the cheese for this particular recipe.


Ingredients:

1 tbsp olive oil
10 pcs black olives, rinsed in running water and cut into halves
10 pcs whole champignons, cut into halves
1 medium-sized white onion, sliced into rings
1 pack Tomato Sauce
Spaghetti pasta
2 celery stalks, chopped

Steps:

Boil the pasta until al dente. Drain and transfer in a serving dish. Set aside.
In a non-stick pan, sautee onions, mushrooms, black olives, and celery in oil.
Mix well with a wooden spoon until onions are slightly limp.
Add Tomato Sauce. Stir well. Simmer.
Pour sauce over pasta and mix well.

Bon appetit!