International Netrestaurant

Spaghetti Bernhardese

While you cook the spaghetti - in lots of water - you start with the sauce. Slice the onion as thin as possible and cook it in oil. Chop the tomatoes into tiny cubes and slice the mushrooms. Add both when the onion starts shifting colour. Do not forget to stir often. Slice the olives (and the green pepper), mince the garlic and crush it with your knife (this way you keep the flavour better, than if using a garlic-press). Add altogether and flavour with oregano and salt. Cook for some minutes. When the spaghetti are done, remove the water and mix them thoroughly with the sauce. Add the grated cheese while stirring, to make it melt, attaching the sauce to the spaghetti.
Serve with tomato salad.