Penne Provencale

• 1 lb. penne
• 4 tomatoes (fresh, canned or dried)
• 1 green pepper, chopped
• 1 large onion, chopped
• 12 to 20 pitted olives (black Greek)
• olive oil
• 1 c. grated Gruyere
• bread crumbs
• Herbes de provence
• canned tuna in oil (optional)
• thickly sliced mushrooms, sauteed
• 4 cloves chopped garlic
• pine nuts (optional)

1. Cook penne in boiling water.
2. Add 1 teaspoon salt and 1 tablespoon oil to prevent from sticking.
3. Saute chopped onion, garlic and pepper.
4. Then add chopped tomatoes.
5. When tender, add to pasta.
6. Add mushrooms, olives and tuna.
7. Sprinkle top with bread crumbs, grated cheese and optional nuts.
8. Dribble with olive oil and bake at 350u0b0 for about 30 minutes, until hot.

penne, tomatoes, green pepper, onion, olives, olive oil, gruyere, bread crumbs, herbes, mushrooms, garlic, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287368 (may not work)