Penne Saporite "il Frantoio"(penne W/tomato&s
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Low-cal, Pasta, Tried | 6 | Servings | |
INGREDIENTS
| 2 | T | Extra virgin olive oil |
| 2 | Garlic clove, mince | |
| 1 | Red/yellow bell pepper, dice | |
| 1 | Plum tomatoes, 14ozchop | |
| 1 | Pepper | |
| 1 | Onion, mince | |
| 1/4 | t | Red pepper flakes |
| 1 | lb | Plum tomatoes, chop OR |
| 4 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 270
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 2mg
Carbohydrates: 55.4g
Fiber: 2.7g
Sugar: <1g
Protein: 9.5g