Dinner for One: Penne with Triple Tomato Sauce
It was just me (and Angus) for dinner tonight – Tim had plans with our good friend Jason. It’s hard to motivate to cook for one but I decided that it was the perfect opportunity to try a recipe that Tim wouldn’t be that excited for.
I had spotted this Triple Tomato Sauce recipe on Food & Wine’s website a while ago and have been very eager to make it. There is nothing I like more than a good tomato sauce — I have been known to eat it with a spoon!
The sauce was super quick to put together and quite tasty. The only modification I made was to stir in some parmesan cheese as a final step. I can’t wait to make the sauce this summer using fresh local tomatoes!
Penne with Triple Tomato Sauce
Food & Wine
- 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
In a large pot of boiling salted water, cook the penne until al dente.
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.
Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.