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
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)
medium onion, peeled and cut in half
In This Recipe
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 8 minutes) and drain.
Toss rigatoni with pasta sauce. Serve in a shallow bowl and top with torn burrata and chopped basil.