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.

Janet Fletcher
Source: EatingWell Magazine, September/October 1995


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

247 calories; protein 9.1g 18% DV; carbohydrates 46.5g 15% DV; exchange other carbs 3; dietary fiber 7.9g 31% DV; sugars 4.4g; fat 4.5g 7% DV; saturated fat 0.7g 3% DV; cholesterolmg; vitamin a iu 785.8IU 16% DV; vitamin c 20.5mg 34% DV; folate 47mcg 12% DV; calcium 32.6mg 3% DV; iron 2.3mg 13% DV; magnesium 89.7mg 32% DV; potassium 298mg 8% DV; sodium 57.6mg 2% DV; thiamin 0.3mg 31% DV.

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Rating: 4 stars
great taste small quantity So if you like a saucy pasta make more sauce or use less pasta. For a more complete meal grill or broil some chicken breast and dice then add to sauce. Adjust amount of red pepper according to taste. Shredded cheese on top will mute the spiciness. Pros: The taste is terrific and appeals to kids who don't like chunks. Cons: It barely coats the pasta. Read More