Ingredients
1 1/2
cups uncooked penne pasta (4 ounces)
1
teaspoon olive oil
1
cup thinly sliced mushrooms (about 3 ounces)
1
medium onion, chopped (1/2 cup)
1
cup Italian-seasoned chunky tomato sauce
1
teaspoon paprika
12
pimiento-stuffed olives
2
to 4 teaspoons grated Parmesan cheese
Basil leaves, if desired
Preparation
Cook penne as directed on package.
While penne is cooking, heat oil in 2-quart saucepan over medium- high heat. Sauté mushrooms and onion in oil; reduce heat to medium. Stir in tomato sauce, paprika and olives.
Drain penne and add to tomato sauce. Cook stirring occasionally, until heated through. Sprinkle with cheese. Garnish with basil.
