I modified this recipe from a Giada De Laurentiis recipe, but I’ve changed it so much that it is not at all the same recipe. All of my modifications were in the direction of streamlining and simplifying, until there were only the basics that drew me to the recipe in the first place: pasta, garlic, tomatoes, and wine.
So this a very simple and quick recipe, although you could make it more complicated if you wanted to. Giada adds fresh parsley and goat cheese to this recipe. I am not likely to have fresh herbs for a weeknight dinner, and I don’t like goat cheese at all. But you could add any kind of italian herb blend, oregano, or basil, and parmesan would probably be great, too. But I usually just make it plain.
The most important thing to have is the best kind of sun dried tomatoes, which in my opinion are these:
These have been seen on this site before, in the most delicious focaccia and in the sundried tomato pesto spread. I have tried to make this recipe with another kind of sundried tomatoes, but it was not as good, and I think it is because the oil from these sundried tomatoes is the best. And since you use the sundried tomato oil in the sauce, it makes a big difference. If you can’t get these tomatoes, and the oil from the sundried tomatoes doesn’t seem like it will be awesome, I might just substitute a couple of tablespoons of good olive oil instead of using it.
Rigatoni with Sundried Tomato Wine Sauce
Heavily adapted from a Giada De Laurentiis recipe
1 pound rigatoni
8 to 10-oz jar sun-dried tomatoes packed in oil, chopped (oil reserved) [preferably California Sun Dry Tomatoes, julienne cut with herbs]
4 garlic cloves, minced
6 oz. can tomato paste
1.5 c white wine [I have used all kinds of white wine, and red wine, too, and it is still yummy]
1 tsp salt
Bring a large pot of salted water to a boil. Add the pasta and cook as package directs, until done. Drain with a colander over a bowl or 4-cup measuring cup, reserving the cooking liquid for the sauce.
Put a colander over a large, heavy skillet and drain the tomatoes into it, so the oil drains into the skillet. Heat the oil over medium heat. Stir in the garlic and saute until fragrant, about 1 minute. Add the tomato paste and cook for 2 minutes, stirring constantly. Add the wine and chopped sun-dried tomatoes and simmer until the liquid reduces by half, about 2 minutes. Add the salt, reduce the heat to low, and simmer for another five to ten minutes. Usually I start the sauce right after putting the water on to boil, so I just simmer it until the pasta is ready.
Add the pasta to the sauce and toss to coat, adding between 1 and 2 cups of the reserved pasta water to moisten. Serve.