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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.

Source: EatingWell Magazine, September/October 1995

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total:
40 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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; carbohydrates 46.5g; dietary fiber 7.9g; sugars 4.4g; fat 4.5g; saturated fat 0.7g; vitamin a iu 785.8IU; vitamin c 20.5mg; folate 47mcg; calcium 32.6mg; iron 2.3mg; magnesium 89.7mg; potassium 298mg; sodium 57.6mg; thiamin 0.3mg.

2 1/2 starch, 1 vegetable, 1 fat

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