Weeknight Sun-dried Tomato Sauce

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

Serves: 6
Prep time: 5 min
Cook time: 45 min


  • 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 This Recipe


  1. 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.
  2. When the sauce is nearly ready, boil a pot of liberally salted water. Cook Rigatoni to al dente (about 12 minutes) and drain.
  3. Toss pasta with cooked sauce. Spoon pasta into bowls to serve. Top each bowl of pasta with a pinch of burrata and chopped basil.

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