To start off, roughly chop 4 tomatoes and 1/2 red bell pepper. Also peel and smash up 3 cloves of garlic. Put all these in a blender with 2 tbsp tomato puree, salt and a tsp of dried oregano. Blend until you get a thick paste.
Wash 8-10 mushrooms, take off the stems and cut them into quarters. Thinly slice an onion lengthwise. Chop 2 tbsp of parsley real fine. Also bring out a tbsp of capers but keep them aside for now.
Heat 2 tbsp olive oil in a pan. Add onions and mushrooms and stir fry for 2-3 minutes. Add the tomato paste that you just made and 1/3 cup of red wine. Bring to a boil, then reduce the heat and let everything simmer until the sauce thickens. It took around 40 minutes when I made this. When the sauce is close to how think you want it but not quite there yet, add your capers, half the parsley and ground black pepper. Mix it all in and let simmer for another 5-10 minutes.
In the meantime, boil penne or any other pasta you like as per package directions. Drain and mix well with the sauce. Top with the remaining parsley.