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1
Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
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2
Quarter your mushrooms.
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3
Use about 1/2 a green pepper. You may use more or less depending on your taste for green pepper.
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4
Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
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5
Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
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6
Add your onion and saute until they are almost clear.
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7
Add your green pepper and saute until they are almost soft.
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8
Add your mushrooms and saute until they are almost soft.
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9
If you are using zucchini, add now. This will take awhile to cook down so be patient.
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10
At this point you may need to add more oil or butter.
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11
When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
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12
Cover and let simmer for 30-45 minutes on low.
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13
Start cooking linguine
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14
By the time the linguine is done, so should be your sauce.
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15
Drain and serve linguine and cover with sauce.
