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Penne Pasta With Portobello & Cheese

2 T. chopped onion
2 garlic cloves, minced
1 t. olive oil
1 cup portobello mushrooms, sliced
1 cup canned Italian tomatoes, chopped; reserve liquid
5 small black olives, sliced in half
Dash of crushed red pepper
2 cups cooked penne pasta
3 t. fresh grated parmesan cheese
Fresh basil leaves for garnish

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In a 3 quart microwavable casserole, combine onion, garlic and oil and stir to coat. Microwave on high (100%) for 1 minute. Add mushrooms and tomatoes with reserved liquid and stir to combine. Cover and microwave on high for 7 minutes, stirring once every 3 minutes. Add olives and pepper and stir thoroughly. To serve, in serving bowl arrange pasta; top with mushroom-tomato mixture and toss to combine. Sprinkle with cheese and garnish with basil. Yield: 2 Servings