Buy all ingredients right below the recipe
Ingredients
- 250 g whole wheat penne pasta
- 200 g red bell pepper
- 220 g canned chopped tomatoes
- 100 g yellow onion
- 2 garlic cloves
- 3 tbsp extra virgin olive oil
- 400 ml vegetable broth
- 1 tsp dried oregano
- 1 handful fresh basil
- 1 pinch salt
- 1 pinch ground black pepper
Preparation
- 1Bring plenty of salted water to a boil in a large pot. Cook the whole wheat penne al dente according to package directions. Then drain and set aside.
- 2While the pasta is cooking, 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.
- 3Cut the bell peppers into pieces about 2 cm in size. Add them to the pan and fry for another 5–6 minutes. Then pour in the vegetable broth, add the chopped tomatoes and oregano. Let the sauce simmer over medium heat for about 12–13 minutes until the bell peppers are soft.
- 4Remove the pan from the heat, add the fresh basil, and blend the sauce smooth with an immersion blender directly in the pan (or in a tall container). Season the sauce with salt and pepper.
- 5Mix the cooked penne into the smooth sauce. Arrange the pasta on plates and serve as desired with some fresh basil and a drizzle of olive oil.
Tip
For an extra creamy touch, you can stir a spoonful of ricotta or cream cheese into the sauce at the end. Garnish the dish with freshly grated Parmesan before serving.
