: Heat oil in skillet over med low heat. Add onion & cook, stirring, til soft, sweet & slightly carmelized, about 10min. Add garlic & red pepper flakes & cook, stirring for 1min. to release fragrence. Add bell pepper, tomatoes & salt. Cover, adjust heat to maintain simmer, & stew, stirring occasinally, til vegetables are very soft, about 15min. : Transfer mixture to food processor or blender & puree, adding stock or water as needed to make a smooth sauce. Return to skillet. Reheat gently; taste & season w/S&P. Keep warm. : Meanwhile, cook penne in large pot of salted boiling water til al dente, 8-10min. Drain, then transfer to warm bowl. Add sauce & toss. Serve immediately on warm plates. See Eating Well,Oct95,pp68
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|Serving Size: 1 Serving (155g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 56 (22%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 54.5mg||17 %|
|Sodium 19.5mg||1 %|
|Potassium 134.1mg||4 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 40.9g|
|Protein 8.4g||12 %|
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Calories per serving: 255
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