For this recipe I used heirloom tomatoes and whatever other tomatoes you had in the house, preferably medium round size.
I finally learned how to make a good tomato sauce for wheat pasta.
Chopped very well 3 tomatoes. Place in a skillet or even better pressure cooker olive oil 3 garlic clovers chopped, half onions, a couple of fresh basil leaves and cook until transparent. Add the tomatoes cover with a lid (if you use the pressure cooker follow the specific directions) and cook at high-medium heat for 10 minutes. At this point if it is too liquid keep cooking, otherwise grab your hand mixer and smooth the big chunks of tomatoes. Keep cooking on low heat until all juice is absorbed.
If you want more flavor add cappers or pancetta when cooking the onions.
Cook the wheat pasta penne according to package direction. When drained add to the skillet with the sauce and stir. Add olive oil and grates parmigiano cheese for each plate-
Intellectual Salon's Food Blog 