Cacciatore with Penne

(From: 'Metabolic Cooking Workshop 2000' Womens & Childrens Hospital - Adelaide)

2 tblspns olive or vegetable oil

2 cups or 6oz (168g) thinly sliced fresh mushrooms

8oz (224g) green pepper strips

1 (186g) medium onion, chopped

1 (6g) cloves fresh garlic, finely chopped

28oz can whole tomatoes

8oz can tomato sauce

1 tspn dried basil leaves

salt and ground black pepper to taste

In large saucepan, over medium heat, heat oil; add mushrooms, green pepper, onion and garlic. Cook, stirring frequently, 5 minutes or until tender. Add tomatoes with juice, tomato sauce and basil; heat to boiling. Reduce heat; simmer 20 minutes uncovered, or until sauce thickens. Meanwhile, cook SHS low protein penne pasta according to package directions and drain. Toss hot pasta and sauce until well combined and serve.

(1/2 cup = 2 units)