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Prep time
5 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
This recipe is adapted from Marcella Hazan's Tomato Sauce with Onion and Butter. In keeping with its simple genius, I intentionally kept the ingredient list short but managed to pack in a little more complexity with the addition of a jar of Sundried Tomatoes in Olive Oil. The amount of oil measured just under 1/2 cup and I used it all. The variety that I used had garlic, oregano, and basil mixed in, but just about any oil-packed sundried tomatoes will do.
I opted to toss the sauce with rigatoni because of its ridges (to catch all the deliciousness) and its toothsome quality and top it with a burrata and fresh chopped basil. You could easily sub any pasta and/or use shaved Parmesan Reggiano instead of burrata. —Mary Catherine Tee
Ingredients
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28 ounces
canned whole San Marzano tomatoes, roughly chopped and juices reserved
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6 to 8 ounces
jar of sundried tomatoes in olive oil, tomatoes roughly chopped and oil reserved (I used Frantoi Cutrera brand)
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1
medium onion, peeled and cut in half
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1 pound
Rigatoni
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buratta (optional)
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fresh basil, chopped (optional)
Directions
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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.
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When the sauce is nearly ready, boil a pot of liberally salted water. Cook Rigatoni to al dente (about 12 minutes) and drain.
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Toss pasta with cooked sauce. Spoon pasta into bowls to serve. Top each bowl of pasta with a pinch of burrata and chopped basil.
I’m an old soul. My favorite Saturday morning activity is watching birds on the feeder while drinking strong, black coffee out of my favorite hand-thrown mug. My favorite place to kill time is in antique stores. The less organized the better. I like full-bodied red wines and bitter IPAs. I live for feeling the warmth of sunshine and hearing the stillness of freshly fallen snow. I can thank my stint in Alaska for that. I have salt water in my veins, having grown up in Eastern NC, and (shhh…don’t tell any of my Mainer friends this about me) I prefer blue crab over lobster.
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