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INGREDIENTS
- 250 g whole wheat penne pasta, dry
- 3 tablespoons olive oil
- 100 g white onion (finely chopped)
- 2 cloves garlic (peeled)
- 200 g red bell peppers (cleaned)
- 400 ml vegetable broth
- 220 g canned chopped tomatoes
- 1 teaspoon dried oregano
- 1 handful fresh basil (or 1 tablespoon dried)
- Salt
- Pepper
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INSTRUCTIONS
- 1First, bring salted water to a boil in a large pot over high heat, which you will use to cook the pasta. Cook the penne according to the instructions on the package and then drain it.
- 2Meanwhile, prepare a large pan and heat olive oil in it over medium heat. Once the oil is hot, add the onion and whole garlic cloves to the pan and sauté together, stirring occasionally, for 4–5 minutes over medium heat.
- 3Meanwhile, cut the pepper into larger pieces (about 2 cm × 2 cm). After the specified time, add it to the pan and sauté everything for another 5–6 minutes over medium heat. Once the mixture is sautéed, pour in the broth, add the tomatoes and oregano, and cook everything over medium heat for 12–13 minutes until the pepper softens. Then turn off the heat, add the basil, and blend everything with an immersion blender until smooth. Season with salt and pepper.
- 4Add the penne to the smooth sauce, mix, divide into individual portions, and serve.
Tip
Before serving, garnish individual portions with fresh basil and drizzle with quality olive oil.
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The author of the photograph is Marie Bartošová