Directions:
- Heat oil in a big pot over medium heat; add in onion, carrots, celery, bell pepper, and garlic.
- Cover and cook 10 minutes, stirring occasionally.
- Add in the tomatoes, savory, salt/pepper to taste; cook 5 more minutes.
- Transfer vegetable mixture to food processor and puree (or may use hand held blender and puree right in the pot), then transfer back to the pot; simmer over low heat for 10 minutes.
- Adjust the seasonings, adding a little stock or water if mixture becomes too thick.
- Heat a large pot of water to boiling; add in salt, then penne; cook until al dente, about 8-10 minutes, stirring occasionally; drain pasta when cooked.
- Transfer pasta to a shallow serving bowl; add the sauce, sprinkle with parsley and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 211.71 Kcal (886 kJ) | ||
| Calories from fat | 99.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.1g | 17% | |
|---|---|---|---|
| Sodium | 38.95mg | 2% | |
| Potassium | 234.83mg | 5% | |
| Total Carbs | 19.57g | 7% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 6.95g | 28% | |
| Protein | 5.46g | 11% | |
| Vitamin C | 34.1mg | 57% | |
| Vitamin A | 1mg | 35% | |
| Iron | 12.7mg | 71% | |
| Calcium | 34.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.4 Kcal (374 kJ) | ||
| Calories from fat | 42.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.69g | 17% | |
|---|---|---|---|
| Sodium | 16.45mg | 2% | |
| Potassium | 99.16mg | 5% | |
| Total Carbs | 8.26g | 7% | |
| Sugars | 2.3g | 22% | |
| Dietary Fiber | 2.94g | 28% | |
| Protein | 2.31g | 11% | |
| Vitamin C | 14.4mg | 57% | |
| Vitamin A | 0.4mg | 35% | |
| Iron | 5.4mg | 71% | |
| Calcium | 14.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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