Reviews for 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.

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.

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!

March 2, 2009

Very good staple...sauce was tasty but could have used something else.  Will try red onion or shallots next time I make it.

November 11, 2008

This couldn't be any easier to make and the results are great.  Sometimes I leave the basil out to get a more savory sauce.

November 7, 2008

nice and simple

September 15, 2008

I give this version 3 stars...but it's a 5 star dish when you double all but the noodles and oil of the ingredients.  Amazing and rich, creamy.  A staple in our home!  Topped with even extra basil...for a bit of zing, I'll add a roasted jalapeno!  I've enjoyed playing with this dish, even adding olives and capers on occasion.

September 8, 2008

the sauce was nice but it's really in the minimalist range of pasta dishes. tastes great but it was  bit too sparse for me.

August 25, 2008

Fast, easy, delicious - add this one to your rotation. Followed recipe - perfection!

August 18, 2008

This is a fabulous summery dish! We sometimes add a little cooked chicken breast for a heartier meal.

August 8, 2008