Penne with Bell Pepper-Tomato Sauce

First, bring a large pot of generously salted water to a boil. Cook the penne al dente according to package directions, then drain.

Meanwhile, heat the olive oil in a large pan over medium heat. Add the finely diced onion and whole garlic cloves and sauté, stirring occasionally, for about 4–5 minutes.

Cut the bell peppers into pieces about 2 cm in size. Add them to the pan and sauté for another 5–6 minutes. Once the vegetables are lightly roasted, pour in the vegetable broth, add the chopped tomatoes and oregano, and simmer everything over medium heat for about 12–13 minutes until the bell peppers are soft.