Penne with Triple Tomato Sauce
- Recipe by Melissa Rubel Jacobson
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Penne with Triple Tomato Sauce
This is wonderful. However, I recommend doubling the sauce recipe, and add some red pepper flakes at will. Perhaps some anchovy paste or an anchovy fillet. It has such a richness to it, probably from the olive oil and the oils in the marinated sundried tomatoes, that you would swear it had a substantial amount of cream in it. But, no.
Posted by: jperes422 on November 17, 2009
I agree that this recipe is a good place to start. I think next time I will roast the garlic if time permits. I like it with cayenne and a little sugar.
Posted by: daveybb on October 3, 2009
This is a great recipe and would be easy to change up however you like. You could add shrimp, mushrooms, asparagus or whatever you want to make it more hearty. I did increase the sauce to pasta ratio and was glad that I did. I served it with a rosemary bread which complimented it nicely. Will definitely make this again. It will be even better with homegrown tomatoes in the summer!
Posted by: sjshaffer on March 2, 2009
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