Penne with triple tomato sauce to be exact. Pasta is one of my many loves and I count on her often for quick and filling meals. I often seek assistance from Food & Wine magazine, for their complex recipes and spot on sommelier wine pairings. The inspiration behind recreating this dish…simplicity. Following a day full of family fun time, errands, and chasing a 22 month old, hassle-free was golden.
I discovered Melissa Rubel Jacobson’s creation on Food & Wine’s website making a few adjustments to complement our taste.
1 lb of penne ( I used whole wheat because that’s what we prefer)
2 medium tomatoes (cut into 1 inch diced pieces)
4 oil-packed sun dried tomatoes, drained
2 Tbs tomato paste
4 lrg. basil leaves
1 garlic clove (I cheated and used chopped garlic)
1/3 c of extra virgin olive oil
Kosher salt and ground pepper, to taste
Three simple steps:
1. In a large pot, boil water and cook penne until done (note: whole wheat pasta cooks faster than flour pasta)
2. In a blender, combine diced tomatoes, sun dried tomatoes, tomato paste, basil leaves, olive oil, and garlic and puree until smooth.
3. Drain pasta (note: unless using whole wheat), add it to sauce, mix well, and season to taste.