Penne with Triple Tomato Sauce
It’s always nice to have a rotation of quick and easy meals. I would say that a solid 40% of these dishes for me involve pasta because it’s so yummy and easy, and really, who doesn’t have a few boxes of pasta in the pantry? For the record, the other 60% involve seafood, fish and i’m not quite sure what else.
This recipe comes via Food & Wine magazine. Super easy and fresh, great for when you have some great tomatoes on hand. The sauce manages to be filled with delicious tomato-ey goodness, and it’s a no-cook sauce. No-cook!
This recipe lends itself to additions. I made the recipe as is but could totally imagine adding some chicken or shirmp and some veggies. It wouldn’t be “as” is but it would definitely be delicious.
Penne with Triple Tomato Sauce
Ingredients
1 pound penne
2 medium tomatoes (5 ounces each), cut into 1-inch dice
4 oil-packed sun-dried tomatoes, drained
2 tablespoons tomato paste
4 large basil leaves
1 garlic clove
1/3 cup extra-virgin olive oil
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.
