If you love the taste of vine-ripened tomatoes, you'll enjoy this fuss-free vegetarian meal. Three (fresh, sun-dried, and paste) types of tomatoes are combined in the blender to create a quick, no-cook sauce. Tossed with piping hot pasta, the sauce coats each and every cranny.
For extra decadence, grate on some Parmesan cheese. Pair it with a simple green salad, crusty garlic bread, and glass of white wine, and you've got an ultimate Italian meal. Check out the recipe when you read more. 1 pound penne Serves 4.
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 pound penne