Homemade Chunky Spaghetti Sauce - cooking recipe

Ingredients

1/2 - 1 lb linguine
2 (14 ounce) cans diced tomatoes (you may choose whatever flavor, I like to use garlic and onion or mushroom and garlic or basil, garl)
1 green pepper
1 (8 ounce) can of medium black olives
1 medium sweet onion
olive oil, just enough to cover the pan
1 lb fresh mushrooms (or more)
1 zucchini (optional)
jalapenos (optional) or red pepper (optional)
1 -2 pinch dried basil or 1 -2 pinch fresh basil
vegan butter, you may add this when you are cooking your onions in addition to the olive oil, it gives the sauce a

Preparation

Get a skillet deep enough to hold the contents and the liquid of the sauce. Remember that the veggies will cook down so you need not use a pot unless you are doubling the recipe
Quarter your mushrooms.
Use about 1/2 a green pepper. You may use more or less depending on your taste for green pepper.
Chunk the onion. Kind of like strips then cut the strips in half. This gives the sauce a great flavor.
Heat your pan and add the olive oil. Make sure that the olive oil covers the bottom of the pan.
Add your onion and saute until they are almost clear.
Add your green pepper and saute until they are almost soft.
Add your mushrooms and saute until they are almost soft.
If you are using zucchini, add now. This will take awhile to cook down so be patient.
At this point you may need to add more oil or butter.
When your veggies are at a good constancy, add 1-2 cans of diced tomatoes, 2 cans of sliced black olives, 2 pinches of dried basil, and the jalapeno or red pepper if you chose to use.
Cover and let simmer for 30-45 minutes on low.
Start cooking linguine
By the time the linguine is done, so should be your sauce.
Drain and serve linguine and cover with sauce.