12 ea Plum tomatoes, skinned &
— coarsely chopped 4 ea Garlic cloves, minced
1/2 c Scallions, thinly sliced
1 c Green bell pepper, chopped
2 tb Olive oil
2 c Mushrooms, sliced
1 c Snow peas
1 lb Penne
1/4 ts Cayenne
1 tb Tamari
In a large pot, saute the garlic, scallions & green bell pepper in oil over medium heat until the peppers are tender-crisp, about 2 minutes. Add the mushrooms, reduce the heat to low & saute for 3 minutes. Add the tomatoes & snow peas. Cover & simmer for 10 minutes. Cook the pasta until *al dente*. Drain. Stir the cayenne & tamari into the tomato sauce & spoon over the hot pasta. Serve immediately.