Three Tomato Pasta

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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.

Happy Cooking!

Spectacular Bruschetta

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This has got to be the BEST bruschetta I have ever made OR eaten.  The combination of flavors just works so well ~ it’s hard not to sit and eat it all.  I made it several hours ahead and stuck the tomato mixture in the fridge until it was time to make it.  There was some leftover so after another round of bruschetta, I used the tomato mixture in another recipe that I will post tomorrow.

Really, you HAVE to try this!

Spectacular Bruschetta

6 Roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Parmesan cheese, optional

In a large bowl, combine the Roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. You can make this ahead and let it sit in the refrigerator.

Heat your broiler.

Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil the slices for 1 to 2 minutes, until slightly brown.

Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Sprinkle some Parmesan over the mozzarella if desired.

Broil for 5 minutes, or until the cheese is melted.  Serve immediately as they get a little soggy if they sit for a long time.

Makes 12 servings.

Happy Cooking!