What an excellent pasta recipe! The original recipe calls for goat cheese ~ I’m still not that thrilled with goat cheese so I subbed in mozzarella but if you love goat cheese, by all means use it. The only thing I didn’t have on hand for this recipe was the sun-dried tomatoes so this is almost a pantry recipe. I also didn’t use the fresh parsley because I didn’t have any so I use a few shakes of dried parsley.
The recipe came from a cookbook that I bought for my DD for Christmas but I didn’t remember buying it for her last Christmas, too. So it became MY cookbook ~ The Essential Dinner Tonight Cookbook from Cooking Light .
Three Tomato Pasta
1 tsp olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1/4 cup chopped and drained oil-packed sun-dried tomatoes
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
4 plum tomatoes, chopped
1 (14.5 oz) can diced tomatoes, undrained
12 ounces penne, cooked
3/4 cup shredded mozzarella or 1/2 cup goat cheese
chopped fresh parsley, if desired
chopped fresh basil, if desired
Heat oil in large skillet over medium-high heat. Add the onion and saute until tender, about 4 minutes. Add the garlic, saute for a minute or two being careful not to let the garlic burn (if it does, throw it out and start over). Add sun-dried tomatoes and next 5 ingredients. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently. Mixture will reduce.
Prepare penne while the sauce cooks. Drain, place pasta in same pot that you cooked it in and add the sauce, cheese, parsley and basil, if using. Mix lightly and serve.
Makes 4-6 servings.