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Penne with Tomato & Sweet Pepper Sauce (Penne Saporite “Il Frantoio”)

:  September/October 1995

Your rating: None Average: 3.8 (4 votes)

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.


Penne with Tomato & Sweet Pepper Sauce (Penne Saporite “Il Frantoio”) Recipe

Makes: 8 servings

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High fiber |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.
  2. 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.
  3. 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

Per serving: 262 calories; 5 g fat ( 1 g sat , 3 g mono ); 0 mg cholesterol; 46 g carbohydrates; 0 g added sugars; 8 g protein; 6 g fiber; 53 mg sodium; 394 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value),Vitamin A (16% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 1 vegetable, 1 fat


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Recipe Categories

Ethnic/Regional
Italian
Mediterranean
Health & Diet Considerations
Low calorie
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
High fiber
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Everyday favorites
Vegetarian
Type of Dish
Main dish, vegetarian
Pasta
Publication
September/October 1995
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