8 oz. rotini (half box)
28 to 30 oz. can tomato puree
1 med. onion, chopped
1 green pepper, chopped
2 med. tomatoes, chopped
1/4 lb. mushrooms, chopped
1/4 c. black & green olives (opt.)
2 cloves garlic, minced
2 tbsp. butter
Dash of salt & pepper
1 tbsp. Italian seasoning
2 tbsp. basil
1/2 lb. shrimp
1/2 lb. mussels (opt.)

Melt butter in large saucepan over medium heat. Add garlic, heat until tender. Add all vegetables, salt, pepper and shrimp. Steam until tender yet crisp. Stir occasionally. Add puree, Italian seasoning, basil and mussels. Simmer for 15 to 20 minutes over low heat until mussels open. Stir often. Cook pasta while sauce simmers. Serve sauce over pasta. Do not mix. Seafood may be substituted with chicken or kielbasa sausage.