12 oz of Penne pasta or pasta of your choice (lots to choose from at Olive Us!)
2 tablespoons Olive Us Ultra Premium Extra Virgin Olive Oil (EVOO), plus more for drizzling
3 chopped garlic cloves
1 onion, sliced
2 red bell peppers, sliced
1 -28 oz can of whole peeled of crushed tomatoes
2 cups of sliced mushrooms
1/2 cup of chopped fresh basil (reserve some for garnish)
1/4 cup of grated Parmesan cheese for topping
Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve 1/2 cup of cooking water – then drain pasta.
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 1/2 teaspoon of salt. Cook until softened 3-4 min, add tomatoes, and continue cooking for another 5 minutes. Add basil, drained 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.