I posted this recipe on my other blog, A Recipe A Day, and I think it’s fits nicely into my new way of eating.
Of course, I can’t use whole grain pasta so please feel free to change to that. I think you could also leave out the sugar but sometimes tomato dishes just need a little sweetness to get rid of the bitterness of tomatoes. One teaspoon is not much and even as a diabetic, I use it.
This pasta dish is really delicious and filling. Serve with a salad and homemade dressing and you have a great meal!
The recipe originally came 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.
COOK’S NOTES: I always use both herbs as it really adds wonderful flavor. If your sauce cooks down a bit too much, just add a couple of tablespoonfuls of the pasta cooking water if you like a looser sauce.
Makes 4-6 servings.