Some nights you want something that tastes like it took all day. This is that pasta — and it takes twenty minutes.
The Sun Dried Tomato Paté does the heavy lifting: deep, concentrated, a little smoky, already perfectly seasoned. Garlic, olive oil, a jar of tomato sauce, and the whole thing comes together while the pasta cooks. Make it once exactly as written. After that, it's yours — add herbs, swap the cheese, throw in whatever's in the fridge. Nonna would.
The pantry pasta. One jar of Sun Dried Tomato Paté, twenty minutes, and dinner is done.
Ingredients
- 1 jar Tutto Sicilia Sun Dried Tomato Paté
- ¼ cup Tutto Sicilia Extra Virgin Olive Oil
- 2–3 garlic cloves, minced
- 12–15 oz tomato sauce
- 1 lb pasta — penne, rigatoni, or linguine
- Fresh Italian parsley, chopped
- Parmigiano, freshly grated
Instructions
- Bring a large pot of well-salted water to a boil. Add pasta and cook until al dente. Before draining, reserve 1 cup of pasta water.
- While the pasta cooks, warm the olive oil in a large saucepan over medium-low heat. Add the garlic and sauté gently for 2–3 minutes — don't let it brown.
- Add the tomato sauce and simmer for 3–4 minutes. Add the entire jar of Sun Dried Tomato Paté and continue to simmer for 5–7 minutes more, stirring occasionally.
- Add the drained pasta and parsley to the sauce. Toss to combine. Add a splash of pasta water if needed to loosen. Serve immediately, topped with Parmigiano.
Nonna's Notes
This is a base, not a rule. Try Pecorino Romano instead of Parmigiano. Add a handful of olives, some wilted greens, a pinch of chilli. Nonna never made it the same way twice.
The garden remembers everything. So does the jar.
