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.

Ingredients

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.

my recreation

the inspiration