Instructions: Cook penne according to directions, omitting the salt and fat. Drain well.

Place in large bowl.

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.

Place 3 T water and oil in saucepan over medium heat until hot. Add garlic and rind. Cook 5 minutes; stir occasionally. Add juice and crushed tomatoes; bring to a boil. Reduce heat to medium; cook 12 minutes. Discard rind. Add juice mixture to pasta; toss well. Add sun-dried tomatoes, parsley, and cheese; toss well.

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