Ingredients:
\n 1 poundrigatoni, penne, or your favorite pasta (use \u00be pound pasta for a saucier version)
\n 2 tablespoonskosher salt, plus more
\n 4 tablespoonsunsalted butter
\n 2 tablespoonstomato paste (preferably double-concentrated)
\n 1\/4 cup(45 grams) sun-dried tomatoes packed in oil, plus 1 tablespoon oil from the jar
\n 1 (14-ounce) can cherry tomatoes (such as Mutti or Cento brand)
\n 3 pinchesCalabrian or red pepper flakes, or to taste
\n Finely grated Parmesan, for serving<\/p>\n
Directions: <\/p>\n
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 \u00bd cup of the cooking water, then drain the pasta.
\nWhen 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.
\nFinely 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.
\nAdd 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.)
\nAdd the pasta and about \u00bc 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.
\nDivide the pasta among plates. Top with the Parmesan.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: 1 poundrigatoni, penne, or your favorite pasta (use \u00be 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)… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1567","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1567","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1567"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1567\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1567"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1567"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1567"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}