INGREDIENTS
3 tbsp
olive oil
6 cloves
garlic
1 large
onion
3
green bell peppers
8 oz
button mushrooms
1 tsp
kosher salt
2 oz
fire roasted diced tomatoes
6 oz
tomato paste
2 tbsp
balsamic vinegar
1 tsp
oregano
1 pinch
red pepper flakes
2 lb
whole wheat penne
1 lb
provolone cheese