Penne Provencale - cooking recipe

Ingredients

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)

Preparation

Cook penne in boiling water.
Add 1 teaspoon salt and 1 tablespoon oil to prevent from sticking.
Saute chopped onion, garlic and pepper.
Then add chopped tomatoes.
When tender, add to pasta.
Add mushrooms, olives and tuna.
Sprinkle top with bread crumbs, grated cheese and optional nuts.
Dribble with olive oil and bake at 350\u00b0 for about 30 minutes, until hot.