Ingredients:

1 Tbsp olive oil
1 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup sweet red peppers, chopped
14 1/2 oz diced tomatoes
8 oz tomato sauce
1 can (4 oz.) mushrooms, drained
1/4 cup pimiento stuffed olives, sliced
2 tsps dried parsley flakes
1/2 tsp ground black pepper
8 oz San Giorgio® Large Elbows

Cooking Directions:

1.  In large skillet, heat oil; add onion and pepper. Cook over medium heat until tender, about 3 minutes.

2.  Add tomatoes, tomato sauce, mushrooms, olives, parsley and pepper; heat to boiling. Reduce heat to low; cook, uncovered 10 minutes.

3.  Meanwhile, prepare pasta according to package directions; drain.

4.  Toss hot cooked pasta with sauce; serve immediately.