Several of Apulia's ancient agricultural estates have been restored to their former grandeur and now welcome guests for meals or overnight stays. Il Frantoio (“the olive press”) near Ostuni is a delightful example.
Active Time: 40 minutes |
Total Time: 40 minutes
2 tablespoons extra-virgin olive oil
1 small onion, very finely chopped
2 large cloves garlic, very finely chopped
1/4 teaspoon crushed red pepper, or to taste
1 small yellow or red bell pepper, cored and diced
1 pound ripe plum tomatoes, peeled, seeded and chopped (5-6 tomatoes), or one 14-ounce can plum tomatoes, drained and chopped
Salt to taste
3-4 tablespoons reduced-sodium chicken broth or water
Freshly ground pepper to taste
1 pound whole-wheat penne
Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until soft, sweet and slightly caramelized, about 10 minutes. Add garlic and crushed red pepper and cook, stirring, for 1 minute to release their fragrance. Add bell peppers, tomatoes and salt. Cover, adjust heat to maintain a simmer, and stew, stirring occasionally, until the vegetables are very soft, about 15 minutes.
Transfer the mixture to a food processor or blender and puree, adding broth or water as needed to make a smooth sauce. Return the sauce to the pan. Reheat gently; taste and season with salt and black pepper. Keep warm.
Meanwhile, cook penne in a large pot of boiling salted water until al dente, 8 to 10 minutes. Drain, then transfer to a warm bowl. Add sauce and toss. Serve immediately on warm plates.
Per serving :
5 g Fat;
1 g Sat;
3 g Mono;
0 mg Cholesterol;
46 g Carbohydrates;
8 g Protein;
6 g Fiber;
53 mg Sodium;
394 mg Potassium