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
Sort by:
Newest
Newest
Oldest
01/21/2014
Definitely add the goat cheese! It really makes the dish.
10/04/2012
I 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!!
04/11/2012
I 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!
09/23/2010
Don'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.
03/08/2009
super 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.
Advertisement