Penne Pasta with Fresh Tomato Sauce

From the kitchen of Jenny Welte

We had this for dinner last night and even Josh (who hates tomatoes) loved it!

Cook 1 pound penne pasta according to package directions. Drain and set aside. While pasta is cooking, heat 2 Tbsp olive oil in a medium size saucepan over medium heat. Add 2 cloves of garlic and cook for about two minutes. Add 7 medium sized ripe tomatoes (peeled, seeded and cut into 1/2 inch pieces), 1 1/2 Tbsp balsamic vinegar, 1 tsp Worcestershire sauce, 1 tsp salt, 1/2 tsp black pepper, 1 tsp tomato paste and 1 Cup finely chopped spinach. Turn heat to medium high and cook for about 10 minutes - until tomatoes lose their shape, crushing larger chunks with a fork. Stir in 1 Tbsp olive oil and 1 Tbsp chopped fresh basil. Stir sauce together with pasta in a large serving bowl. Stir in 2 Tbsp grated Parmesan cheese.

It had lots of flavor and definately tasted fresh and summery... even in October.