Posted by: Deana | October 28, 2010

Triple-Tomato Penne

Z found this recipe recently in an old copy of Food & Wine (September 2008).  He’s made it twice in the last couple of months, and it’s been delicious.  My aunt has recently given us two generous loads of homegrown tomatoes (so good!), and this pasta is a great way of enjoying the rich flavor of homegrown tomatoes.

Triple-Tomato Penne

  • 1 pound penne
  • 2 medium tomatoes, diced
  • 4 oil-packed sun-dried tomatoes
  • 2 T. tomato paste
  • 4 large basil leaves
  • 1 garlic clove
  • 1/3 c. extra-virgin olive oil
  • Kosher salt and freshly ground pepper

In a large pot of boiling salted water, cook the penne until al dente.

In a blender, puree the diced and sun-dried tomatoes with the tomato paste, basil, garlic and olive oil.  Pour the sauce into a large bowl and season with salt and pepper.

Drain the pasta, add it to the sauce and toss well to coat. Serve piping hot.

Easy and delicious!

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