Penne with Triple-Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 14.5 ounce canned tomatoes diced undrained canned
• 0.3 cup flat-leaf parsley fresh finely chopped
• 2  garlic cloves minced
• 4 ounces goat cheese 
• 1 teaspoon olive oil 
• 0.5 cup onion finely chopped
• 12 ounces penne pasta uncooked
• 0.5 pound plum tomatoes chopped
• 0.3 teaspoon salt 
• 1 teaspoon sugar 
• 0.3 cup oil-packed sun-dried tomato halves drained chopped

Equipment

• frying pan

Directions

1. Heat olive oil in a large nonstick skillet over medium-high heat.
2. Add onion, and saut for 4 minutes or until tender.
3. Add garlic, and saut for 1 minute.
4. 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.
5. While tomato mixture cooks, prepare pasta according to package directions, omitting salt and fat.
6. Drain; return pasta to pan. Stir in tomato mixture, cheese, and parsley.
7. Garnish with freshly ground black pepper and basil sprigs, if desired.