Jewish Spaghetti - cooking recipe

Ingredients

2 tablespoons olive oil
2 green bell peppers, cleaned, halved and sliced
2 red bell peppers, cleaned, halved and sliced
2 yellow onions, cut in half and sliced
16 ounces canned tomato sauce (I use Hunts)
1 teaspoon salt
1/4 teaspoon pepper
1 lb cooked spaghetti

Preparation

Heat olive oil over medium heat in large frying pan.
Cook onions until softened (do not brown).
Add peppers and cook until soft.
Add tomato sauce, salt and pepper.
Bring to a boil.
Simmer on low for 10 minutes.
Add to spaghetti.