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Chunky Tomato and Pepper Pasta with Pine Nuts


  • 6 cloves chopped garlic
  • 1 medium onion sliced
  • 1 red pepper cut into strips
  • 1 green pepper cut into strips
  • 1 cup sliced mushrooms
  • 1 tbsp olive oil
  • 4 medium tomatoes chopped
  • 1 cup tomato sauce low sodium
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon crushed red pepper optional
  • 1/4 cup julienne cut sun dried tomatoes not oil packed
  • 1/2 cup fresh chopped basil
  • 1/4 cup toasted pine nuts
  • 1/3 cup freshly grated Parmesan cheese
  • 8 ounces dried penne pasta


  1.  Prepare pasta according to package directions. Drain pasta well.

  2.  In large skillet, heat olive oil. Add garlic and onion and heat for 1 minute. Add peppers and mushrooms and cook until peppers are crisp-tender. Stir in tomatoes, tomato sauce, oregano, crushed red pepper, salt, and pepper. Heat just to boiling and simmer for 10 minutes.

  3. Place drained pasta in large bowl. Toss in tomato mixture. Add sun dried tomatoes, pine nuts, basil and toss again. Top with freshly grated Parmesan cheese.