Mediterranean Mushroom and Olive Pasta

1.Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2.While pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced potato and cook, stirring occasionally, for about 8 minutes until golden and tender.

3.Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

4.Stir in the minced garlic and cook for 1 minute until fragrant.

5.Add the sliced mushrooms to the skillet and cook for 5-6 minutes until they release their moisture and begin to brown.

6.Mix in the diced tomato, pitted black olives, dried oregano, dried thyme, and red chili flakes if using. Cook for another 3-4 minutes until the tomato softens and the flavors meld.

7.Season the mixture with salt and freshly ground black pepper to taste.

8.Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together over low heat to combine and warm through.

9.Sprinkle the shredded mozzarella and grated Parmesan cheese over the pasta mixture. Stir gently until the cheese melts and coats the pasta evenly.

10.If using, in a separate non-stick pan, fry the egg sunny-side up or to your preference for garnish.

11.Remove the skillet from heat. Garnish the pasta with chopped fresh parsley and top with the fried egg if desired.

12.Serve immediately with crusty bread on the side for a complete Mediterranean-inspired meal.