Penne with Triple-Tomato Sauce

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 301.4
  • Total Fat: 7.1 g
  • Cholesterol: 8.7 mg
  • Sodium: 233.3 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 8.6 g
  • Protein: 13.8 g

View full nutritional breakdown of Penne with Triple-Tomato Sauce calories by ingredient
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Number of Servings: 6


    1 teaspoon olive oil
    1/2 cup finely chopped onion
    2 garlic cloves, minced
    1/4 cup chopped drained oil-packed sun-dried tomato, halved
    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 (we used sprouted whole grain 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)


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

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.

Number of Servings: 6

Recipe submitted by SparkPeople user CATCH23.

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Member Ratings For This Recipe

  • We had six different Sparks Recipes this week. My 17 year old son cooked all but one. Of the six, this was the favorite- hands down! Both kids were fighting over the leftovers. - 12/12/08

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  • I know this will be good. My son made a combination of ingredients that resembles this and froze an extra casserole for a later meal. It was delicious. - 11/26/08

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  • I love cooking with fresh ingredients and look forward to trying this...will probably add some oregano, fennel, and rosemary along with the basil and parsley. Thanks for sharing. - 11/26/08

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