Ingredients:
1 poundrigatoni, penne, or your favorite pasta (use ¾ pound pasta for a saucier version)
2 tablespoonskosher salt, plus more
4 tablespoonsunsalted butter
2 tablespoonstomato paste (preferably double-concentrated)
1/4 cup(45 grams) sun-dried tomatoes packed in oil, plus 1 tablespoon oil from the jar
1 (14-ounce) can cherry tomatoes (such as Mutti or Cento brand)
3 pinchesCalabrian or red pepper flakes, or to taste
Finely grated Parmesan, for serving
Directions:
In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons of the salt; cook, stirring occasionally, until al dente according to the package directions. Reserve ½ cup of the cooking water, then drain the pasta.
When the water is close to a boil, start the sauce. In a large skillet or Dutch oven over medium heat, melt the butter. Add the tomato paste, stirring to integrate into the butter, and cook for about 2 minutes, until the paste turns a shade darker.
Finely chop the sun-dried tomatoes and add to the pan, along with the tomato oil. (Tip: Use kitchen scissors to snip the tomatoes into small pieces in the pan to avoid dirtying a cutting board.) Cook for about 1 minute more, until the tomatoes are lightly toasted.
Add the cherry tomatoes (with their juices), Calabrian flakes, and a few pinches of salt. Using the back of a spoon, gently smash the cherry tomatoes to release their juices. Reduce the heat, if needed, to maintain a gentle simmer and cook, stirring frequently, for 4 to 5 minutes, until the cherry tomatoes break down and form a thick, glossy sauce. Season with salt and more Calabrian flakes to taste. (If the sauce is done before the pasta, turn down the heat to the lowest setting to keep warm.)
Add the pasta and about ¼ cup of the reserved cooking water to the sauce and cook over low heat, tossing well to integrate and adding a bit more pasta water if needed to thin the sauce.
Divide the pasta among plates. Top with the Parmesan.