Ingredients
12 oz of Penne or pasta of your choice
2 tablespoons of Mild Intensity EVOO, plus more for drizzling
3 chopped garlic cloves
1 onion sliced
2 red bell peppers
1 -28 oz can of whole peeled of crushed tomatoes
2 cups of sliced mushrooms
½ cup of chopped fresh basil
1/4 cup of grated Parmesan cheese for topping
Directions
Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup of cooking water – then drain. Meanwhile heat the EVOO in a large Dutch oven or pot over med-high heat, add garlic and cook – stirring occasionally until golden (about 30 seconds). Then add onions, bell peppers, mushrooms and ½ teaspoon of salt. Cook until softened 3-4 min, add tomatoes, and continue cooking for another 5 min. Add basil, pasta and the reserved cooking water to the sauce. Cook stirring occasionally until warm. Drizzle each serving with EVOO and top with basil and Parmesan cheese.
