Ingredients

• 2 tablespoon extra-virgin olive oil
• 1 small onion, very finely chopped
• 2 large cloves garlic, very finely chopped
• 1/4 teaspoon crushed red pepper, or to taste
• 1 small yellow or red bell pepper, cored and diced
• 1 pound ripe plum tomatoes, peeled, seeded and chopped (5-, or one 14-ounce can plum tomatoes, drained and chopped
• Salt to taste
• 3-4 tablespoon reduced-sodium chicken broth or water
• Freshly ground pepper to taste
• 1 pound whole-wheat penne

---

Cooking Directions

Step 1

Heat oil in a large skillet over medium-low heat. Add onions and cook, stirring, until soft, sweet and slightly caramelized, about 10 minutes. Add garlic and crushed red pepper and cook, stirring, for 1 minute to release their fragrance. Add bell peppers, tomatoes and salt. Cover, adjust heat to maintain a simmer, and stew, stirring occasionally, until the vegetables are very soft, about 15 minutes.

Step 2

Transfer the mixture to a food processor or blender and puree, adding broth or water as needed to make a smooth sauce. Return the sauce to the pan. Reheat gently; taste and season with salt and black pepper. Keep warm.

Step 3

Meanwhile, cook penne in a large pot of boiling salted water until al dente, 8 to 10 minutes. Drain, then transfer to a warm bowl. Add sauce and toss. Serve immediately on warm plates.