Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Marinated Tomatoes 5.0 (2) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Sun-dried tomatoes add a smoky flavor to this simple sauce. Garganelli and penne rigate both hold a thick sauce well. Ingredients 2 ripe tomatoes, seeded and coarsely chopped 4 oil-packed sun-dried tomatoes, drained and coarsely chopped 1 clove garlic, minced ¼ cup extra-virgin olive oil Salt and freshly ground black pepper ½ pound garganelle or penne pasta 1 cup fresh basil leaves, loosely packed Directions Combine fresh and sun-dried tomatoes, garlic, oil, salt, and pepper in a large bowl. Marinate at room temperature for 45 minutes, stirring occasionally. Boil pasta in salted water until al dente, 7 to 10 minutes. Drain well, and while still hot, toss with tomato mixture. Coarsely chop basil, and combine with pasta. Serve immediately or at room temperature. Rate it Print