Weeknight Sun-Dried Tomato Sauce
- 28 ounces canned whole San Marzano tomatoes, roughly chopped and juices reserved
- 6 to 8 ounces jar of sundried tomatoes in olive oil, tomatoes roughly chopped and oil reserved (I used Frantoi Cutrera brand)
- 1 medium onion, peeled and cut in half
- 1 pound Rigatoni
- buratta (optional)
- fresh basil, chopped (optional)
- In a medium saucepan, combine roughly chopped canned and sundried tomatoes, any reserved juices from the tomatoes, the reserved oil from the sundried tomatoes, and the halved onion. Add a pinch of salt and simmer the mixture, uncovered, for 45 minutes. The oil will make its way to the top of the sauce as it cooks--that's what we want. Using the back of a wooden spoon, mash the tomatoes and the onion until they are textured to your liking.
- When the sauce is nearly ready, boil a pot of liberally salted water. Cook Rigatoni to al dente (about 12 minutes) and drain.
- Toss pasta with cooked sauce. Spoon pasta into bowls to serve. Top each bowl of pasta with a pinch of burrata and chopped basil.
tomatoes, tomatoes, onion, rigatoni, buratta, fresh basil
Taken from food52.com/recipes/81072-weeknight-sun-dried-tomato-sauce (may not work)