Penne Pasta With Fresh Tomato and Mascarpone Cheese

2 cups sun-dried tomatoes, in oil or dry pack

8 plum tomatoes

1 tablespoon olive oil

Sea salt to taste

1 pound penne pasta

4 cloves garlic

10 basil leaves, chopped

4 tablespoons butter

8 ounces mascarpone cheese

1 cup Asiago cheese, grated

Bring water to a boil for pasta.

In the meantime, drain sun-dried tomatoes or reconstitute dry-pack with hot water for 10 minutes.

Score the fresh tomatoes in four equal parts, just to break the skin. Blanch in boiling water 2 minutes; remove with slotted spoon.

To the boiling water add oil and salt to taste. Add pasta and cook to desired texture, about 8-10 minutes.

In the meantime, cut sun-dried tomatoes into thin strips and add to a saucepan. Peel fresh tomatoes, add to pan and mash with a fork into chunks. Add garlic and cook over medium heat for about 5 minutes. Stir in basil.

Drain pasta and return to pan. Add butter, tomatoes and mascarpone cheese and mix well. Season with salt. Serve with Asiago to pass.

Serves four to six.

@Recipe nutrition:Nutrition values per serving: 670 calories, 35 g fat (19 g saturated), 69 g carbohydrates, 5 g fiber, 19 g protein, 85 mg cholesterol, 980 mg sodium.