Pasta with Bell Peppers and Mushrooms

Needed for this Recipe:

Arbequina or any Mild Intensity Sunshine Coast Olive Oil Co. Extra Virgin Olive Oil


12 oz of Penne pasta or pasta of your choice  WE CARRY THE BEST PASTA WE HAVE EVER TASTED: PASTA MANCINI
2 tablespoons of Arbequina EVOO, plus more for drizzling
3 chopped garlic cloves
1 onion sliced
2 red bell peppers
1 -28 oz can of whole peeled of crushed tomatoes
2 cups of sliced mushrooms
½ cup of chopped fresh basil
1/4 cup of grated Parmesan cheese for topping


Bring a large pot of salted water to boil, add pasta and cook as the label indicates. Reserve ½ cup of cooking water – then drain. Meanwhile, heat the EVOO in a large Dutch oven or pot over med-high heat, add garlic and cook – stirring occasionally until golden (about 30 seconds). Then add onions, bell peppers, mushrooms and ½ teaspoon of salt. Cook until softened 3-4 min, add tomatoes, and continue cooking for another 5 min. Add basil, pasta and the reserved cooking water to the sauce. Cook stirring occasionally until warm. Drizzle each serving with EVOO and top with basil and Parmesan cheese.