3.9 7

Penne with Triple Tomato Sauce

  • Total Time:
  • Servings: 4

F&W's Melissa Rubel uses tomatoes in three forms--fresh, sun-dried and paste--for her thick and creamy, deeply tomatoey sauce.

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KEY: Fall, Summer, Italian, Pasta & Noodles, Fast, Healthy, Staff Favorites, Vegetarian, Web Exclusive, Dinner

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Ingredients

  • 1 pound penne
  • 2 medium tomatoes (5 ounces each), cut into 1-inch dice
  • 4 oil-packed sun-dried tomatoes, drained
  • 2 tablespoons tomato paste
  • 4 large basil leaves
  • 1 garlic clove
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a large pot of boiling salted water, cook the penne until al dente.
  2. Meanwhile, in a blender, combine the diced tomatoes, sun-dried tomatoes, tomato paste, basil, garlic and olive oil. Puree until smooth. Pour the tomato sauce into a large bowl and season with salt and pepper.
  3. Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.
Contributed By Photo © Tina Rupp Published August 2007

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