240gm penne
1 onion, chopped
1 stick celery, sliced
½ tsp crushed garlic
1 red pepper, chopped
1 x 400gm can chopped tomatoes
1 Tblsp tomato puree
1 tsp oregano
120gm button mushrooms
¼ cup white wine
Fresh parsley, chopped
Method
Cook the penne according to the instructions on the packet.
Once al dente, drain and keep warm.
Spray a large sauce pan with non-stick cooking spray.
Dry-fry the onion, celery, garlic and red pepper over a medium heat, until the onion starts to soften.
Add the mushrooms and wine and simmer for 5 minutes.
Add the tomatoes, puree and oregano.
Simmer the sauce for 20 minutes, stirring occasionally.
Serve the sauce over the pasta, garnished with parsley.
