Penne with Triple-Tomato Sauce
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.
Recipe by Cooking Light May 2006
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.
Definitely add the goat cheese! It really makes the dish.
Read MoreI basically through everything together and let it simmer while munching on olives, cheese and marinated mushrooms. Adding the goat cheese after plating allowed a perfect time frame for the goat cheese to melt slightly, leaving an delightful texture and taste sensation. Fresh basil is a must!!
Read MoreI was very pleased with the over all result. The only thing I changed was adding 2 tomatoes rather then four. I think next time I may add some chorizo or some kind of italian sausage to spice things up!
Read MoreDon't skip the Goat Cheese! That is much of the flavor and richness. This was wonderful and very rich, hard to believe it is "light". I added a little more onion and garlic per my family's taste preferences, and dropped the parsley because I didn't have any fresh. It came out better and more flavorful than my Vodka-cream sauce that uses half and half.
Read Moresuper simple to put together and the three tomatoes gave a wonderful tomato taste. I used tomatoes on the vine instead of plum tomatoes, and I think that made the difference. I also used parmesan rather than the the goat cheese.
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