Spaghetti napoli
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Corn Oil (or preferred oil) |
| 1 | large | Onion, cut into thin wedges |
| 1 | each | Clove garlic, minced |
| 2 | eaches | Medium green pepper, chopped |
| 1 | each | Meduim red pepper, chopped |
| 2½ | cup | Sliced mushrooms (8 oz) |
| 1 | can | Diced tomatoes in juice |
| 1½ | teaspoon | Dried basil |
| ¼ | teaspoon | Pepper |
| 8 | ounces | Spaghetti or egg noodles |
| 2 | tablespoons | Grated parmesan cheese |
Directions
In large skillet heat oil over medium high heat. Add onion and garlic; saute 1 minute. Add green and red peppers and mushrooms; saute 2 minutes.
Add tomatoes and juice, basil and pepper; bring to boil. Reduce heat to low; simmer 5 minutes. Toss with noodles and parmesan cheese. Makes 4 servings.