Penny for Your...

We had this recipe, from Food and Wine, for dinner. Pretty easy to make, and not at all bad. We did use a half cup of olive oil, rather than a third, as the sundried tomatoes that I got weren't packed in olive oil. Boy, did that add tang to it.

Penne with Triple Tomato Sauce

ingredients

• 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

directions

1. In a large pot of boiling salted water, cook the penne until al dente.
2. 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.
3. Drain the pasta, add it to the sauce and toss well to coat. Serve the pasta piping hot.