Deb Hall wrote:Penne with Marinated Tomatoes
Great recipe, Deb, and thanks for posting! We make a simpler Italian version here every summer - very similar but without the sun-dried tomatoes, just fresh, juicy tomatoes cut up and tossed with very finely minced garlic, basil chiffonade, excellent olive oil and S&P, over either penne or long pasta. The Italian name is "<i>salsa cruda</i>" ("raw sauce"), as I recall.
I'm playing around in my mind with the idea of adding the sun-dried tomatoes and oil, and can argue it both ways. It would certainly intensify the tomato flavor, always a good thing. But on the other hand, one of the great joys of <i>salsa cruda</i> is that it celebrates fresh, fresh, fresh tomatoes and basil, and I almost hate to tinker with that.
Might have to try it both ways ...