F&W's Melissa Rubel uses tomatoes in three forms—fresh, sun-dried and paste—for her thick and creamy, deeply tomatoey sauce.
Active Time: 10 minutes
Total Time: 20 minutes
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
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.
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