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Fresh Summer Tomato and Mushroom Sauce For Pasta

3 cups finely chopped ripe tomatoes
8 ounces sliced white mushrooms
1/3 cup chopped bell pepper
1/4 cup chopped green onions
1/4 cup chopped parsley
2 cloves garlic, pressed
1 Tbs. red wine vinegar
salt and liquid hot pepper sauce, to taste
12 oz spaghetti, cooked and drained

In mixing bowl combine tomatoes, bell pepper, onions, parsley, garlic, vinegar, salt and hot pepper sauce. Add mushrooms, toss to mix well. Cook spaghetti in boiling water until just tender; drain. Serve sauce at room temperature over warm spaghetti.

Serves 6.