1. Place
the sun dried tomatoes on a paper towel to soak up the
oil. Chop and set aside.
2. Bring
a large pot of water to a boil. Add the pasta and stir for
a few minutes (until it returns to a boil). Cook for 12 minutes
or until tender.
3. Heat
the olive oil in a nonstick sauté pan and add the onion
and garlic. Sauté until transparent. Add the dried tomatoes
and stir. Add the mushrooms, parsley, basil, salt and pepper.
Sauté until the mushrooms are limp.
4. Drain
the pasta and return it to the pot. Add the mushroom
mixture and toss to blend well. Serve and top with the grating
cheese.
