Lino's Penne ala Andrea


One 28 oz can of Peeled Tomatoes
3 oz Olive Oil
4 Tbsp Chopped, Sliced, or Crushed Garlic
2 Cups Sliced Mushrooms
½ Cup Pitted Calamatta Olives
1 Pound Penne Rigotti (Mostaccoli)
1 Tbsp Salt
1 Tsp. Pepper


Sautee garlic in olive oil until garlic is golden brown. Add all remaining ingredients and simmer for one hour. Pour over one pound of cooked penne. Don’t forget to add salt to the water when you cook your penne. Remember the water in which you cook pasta should taste like the sea.
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