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Penne with Roasted-Pepper Marinara Sauce

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.