Penne with Roasted-Pepper Marinara Sauce

Cooking Light
Stirring in extra-virgin olive oil at the very end rounds out the flavors.
6 servings (serving size: 3/4 cup sauce and 1 cup pasta)


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Cooking spray
1 1/2 cups finely chopped onion
4 garlic cloves, minced
2 cups coarsely chopped bottled roasted red bell peppers
1 tablespoon dried basil
3/4 teaspoon sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons extra-virgin olive oil
6 cups hot cooked penne (about 3 cups uncooked tube shaped pasta)


Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté for 6 minutes or until tender. Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat; stir in oil. Serve over pasta.

Created date

June 2004

Nutritional Information

Calories 315
Caloriesfromfat 18 %
Fat 6.4 g
Satfat 0.9 g
Monofat 3.6 g
Polyfat 1.4 g
Protein 9.6 g
Carbohydrate 55.9 g
Fiber 3.7 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 330 mg
Calcium 76 mg