| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Pasta, Low-cal, Tried |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Extra virgin olive oil |
| 2 |
lg |
Garlic clove,mince |
| 1 |
sm |
Red/yellow bell pepper,dice |
| 1 |
cn |
Plum tomatoes,14oz,chop |
| 1 |
|
Pepper |
| 1 |
sm |
Onion,mince |
| 1/4 |
ts |
Red pepper flakes |
| 1 |
lb |
Plum tomatoes,chop OR |
| 4 |
tb |
Chicken broth/water |
| 1 |
lb |
Penne |
INSTRUCTIONS
: Heat oil in skillet over med low heat. Add onion & cook, stirring,
til soft, sweet & slightly carmelized, about 10min. Add garlic & red pepper
flakes & cook, stirring for 1min. to release fragrence. Add bell pepper,
tomatoes & salt. Cover, adjust heat to maintain simmer, & stew, stirring
occasinally, til vegetables are very soft, about 15min.
: Transfer mixture to food processor or blender & puree, adding stock
or water as needed to make a smooth sauce. Return to skillet. Reheat
gently; taste & season w/S&P. Keep warm.
: Meanwhile, cook penne in large pot of salted boiling water til al
dente, 8-10min. Drain, then transfer to warm bowl. Add sauce & toss. Serve
immediately on warm plates. See Eating Well,Oct'95,pp68
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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