Penne With Triple-Tomato Sauce

Name: Penne With Triple-Tomato Sauce
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)

14 ingredients

2 steps

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)

Directions

1

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, and saute for 4 minutes or until tender. Add garlic, and saute 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.