Ingredients
3 pounds ripe fresh tomatoes1 package (16 ounces) uncooked penne pasta2 garlic cloves, minced1 tablespoon canola oil1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes1 tablespoon minced fresh basil or 1 teaspoon dried basil2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano1 teaspoon salt1/4 teaspoon sugar1/8 teaspoon pepper1/4 cup heavy whipping cream1/4 cup shredded Parmesan or Romano cheese
Preparation
To remove peels from tomatoes, fill a large saucepan with water and bring to a boil. Place tomatoes, one at a time, in boiling water for 30 seconds. Immediately plunge in ice water. Peel skins with a sharp paring knife and discard. Chop pulp; set aside.
Cook pasta according to package directions. In a large skillet, cook garlic in oil over medium heat for 1 minute or until tender. Add the parsley, basil, oregano, salt, sugar, pepper and reserved tomato pulp. Bring to a boil; reduce heat. Add cream; heat through.
Drain pasta and transfer to a serving bowl. Pour tomato sauce over pasta; toss to coat. Sprinkle with cheese.
