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. <br /> <br />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.

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