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Triple-Tomato Penne.
© Tina Rupp

Penne with Triple Tomato Sauce

  • TOTAL TIME: 20 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY
  • STAFF-FAVORITE
  • VEGETARIAN

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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  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
  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.