1 (16 ounce) package florentini pasta
2 tablespoons olive oil
1 medium red onion, chopped
1 medium green bell pepper, chopped
1 medium green bell pepper, chopped
1 medium green bell pepper, chopped
1 medium red onion, chopped
2 medium red tomatoes, chopped
1 medium red tomato, chopped
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium red bell pepper, chopped
4 cloves garlic, minced
1 (14.5 ounce) can tomato paste
1 (8 ounce) can tomato paste with juice
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1 dash hot pepper sauce
1 dash Italian seasoning
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Meanwhile, heat oil in a large skillet over medium heat.
In a large bowl, mix olive oil, red onion, green bell pepper, green bell pepper, red onion, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, Tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato, tomato,
Bring a large pot of lightly salted water to a boil. Add florentini and cook for 8 to 10 minutes or until al dente; drain.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Stir in red onion, green onion, green bell pepper and red bell pepper. Saute until tender. Stir in red bell pepper. Stir in chopped tomatoes, green bell pepper, green bell pepper, onion and tomato paste. Gradually stir in water and pasta. Reduce heat to low. Simmer over low heat, stirring occasionally, until al