• 8 oz rigatoni or penne pasta
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 cups sliced portabello or other mushroom
• 2 tsp minced fresh rosemary or 1/2 tsp dried
• 2 tbsp olive oil
• 2 cans (14.5 oz each) S & W Stewed Tomatoes Italian Recipe

1. Cook pasta according to package directions; drain and keep warm
3. Cook onion, garlic, mushroom and rosemary in oil in large skillet, 5 minutes
5. Add undrained tomatoes. Cook 12 minutes or until thickened. Toss with pasta. Serve with shaved or grated parmesan cheese if desired

I found this recipe on the side of the S&W Premium Stewed Italian Recipe Tomatoes...very good!