Weeknight Sun-Dried Tomato Sauce

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

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