1 tablespoon olive oil
1 cup sliced celery
1 cup coarsely chopped green pepper
1 cup sliced onion
1 clove garlic, minced
1 27 1/2-ounce jar pasta sauce w/ mushrooms
3/4 teaspoon dried thyme leaves
Ground cayenne pepper to taste
1/2 pound fresh or frozen Sea Bass, Grouper, Red Snapper or Halibut, cut into 1-inch pieces
5 cups egg noodles (8 oz.), uncooked
In large saucepan over medium heat, heat oil; add celery, green pepper, onion and garlic. Cook 5 minutes or until vegetables are tender.
Stir in pasta sauce, thyme, and cayenne pepper; heat to boiling. Add fish; reduce heat. Simmer 5 minutes or until fish is done.
Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.