2 cps (6 oz) thinly sliced fresh mushrooms
1/4 lb. sliced pepperoni, cut into strips
1/2 cup finely chopped onions
1 tbls. finely chopped garlic or 1/2 tsp. garlic powder
1/2 tsp. dried oregano leaves
1-3/4 cps (14-1/2-ounce can) Italian seasoned chunky tomatoes, undrained
1/2 cup pasta cooking water
1 pkg. (12-ounce) Ronzoni tomato basil linguine, uncooked
Grated Parmesan cheese

1. In large skillet over medium heat, heat oil; add mushrooms, pepperoni, onion, garlic & oregano. Cook 5 minutes or until mushrooms are tender.

2. Stir in tomatoes, meanwhile-

3. Cook pasta according to package directions, drain.

4. Reserving 1/2 cup pasta cooking water. Add water to sauce & stir. Toss pasta & sauce, sprinkle with cheese.

7 servings (1 cup each)

Submitted by John Putman