Penne with Triple Tomato Sauce

• Recipe by Melissa Rubel

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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Ingredients

1. 1 pound penne
2. 2 medium tomatoes (5 ounces each), cut into 1-inch dice
3. 4 oil-packed sun-dried tomatoes, drained
4. 2 tablespoons tomato paste
5. 4 large basil leaves
6. 1 garlic clove
7. 1/3 cup extra-virgin olive oil
8. Kosher salt and freshly ground pepper

Directions

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.