A chunky spaghetti sauce that's ready when you are and abundant in taste and aroma.

8 oz. uncooked spaghetti
1 c. sliced 1/2 inch fresh mushrooms
1 c. (2 med.) chopped onions
1 c. pitted ripe olives, sliced 1/2 inch
1/2 c. chopped fresh parsley
1 c. water
2 (14 1/2 oz.) cans stewed tomatoes
6 oz. can tomato paste
2 tsp. basil leaves
1/2 tsp. oregano leaves
1/4 tsp. pepper
1 tbsp. country-style Dijon mustard
1 tsp. minced fresh garlic
3 oz. sliced pepperoni

Cook spaghetti according to package directions; drain. Meanwhile, in 3 quart saucepan combine all ingredients except pepperoni. Cook over medium heat, stirring occasionally, until sauce is thickened (15 to 20 minutes). Stir in pepperoni; continue cooking until heated through (4 to 5 minutes). Serve over spaghetti.

Microwave directions: Cook spaghetti according to package directions; drain. In 3 quart casserole combine 3/4 cup water and remaining ingredients except pepperoni. Cover; microwave on high, stirring after half the time, until heated through (8 to 10 minutes). Stir in pepperoni. Microwave on high until pepperoni is heated through 2 to 3 minutes. Serve over spaghetti. 6 servings. 35 minutes.

(Allentown-Trinity)