Penne with Bell Pepper-Tomato Sauce | Creamy & Healthy

Bring 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.

While 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.

Cut the bell pepper 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 pepper is soft.