Dinner for One: Penne with Triple Tomato Sauce

Taste: ***
Difficulty: Easy
Cleanup: Quick

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.

Serves 4.



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