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Penne with Triple-Tomato Sauce

Randy Mayor
Yield 6 servings (serving size: 1 1/3 cups)
Sun-dried, fresh, and canned tomatoes carry this sauce. You can use reserved oil from the sun-dried tomatoes instead of olive oil to sauté the onion.

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup chopped drained oil-packed sun-dried tomato halves
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 plum tomatoes, chopped (about 1/2 pound)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 12 ounces uncooked penne
  • 1/2 cup (4 ounces) goat cheese
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • Freshly ground black pepper (optional)
  • Basil sprigs (optional)

Nutrition Information

  • calories 325
  • caloriesfromfat 22 %
  • fat 8 g
  • satfat 4.4 g
  • monofat 2.3 g
  • polyfat 0.4 g
  • protein 13.2 g
  • carbohydrate 51.6 g
  • fiber 3.9 g
  • cholesterol 15 mg
  • iron 2.8 mg
  • sodium 302 mg
  • calcium 90 mg

How to Make It

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and sauté for 4 minutes or until tender. Add garlic, and sauté for 1 minute. Add sun-dried tomatoes, sugar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, plum tomatoes, and diced tomatoes. Reduce heat to medium, and cook for 20 minutes or until liquid almost evaporates, stirring frequently.

  2. While tomato mixture cooks, prepare pasta according to package directions, omitting salt and fat. Drain; return pasta to pan. Stir in tomato mixture, cheese, and parsley. Garnish with freshly ground black pepper and basil sprigs, if desired.