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4
servingsMedium
Published 1990
Use large spaghetti or bucatini, (spaghetti with a hole in it) or another dried pasta such as penne or shells. This is a hearty, substantial sauce that needs a strong, firm noodle.
The tomato purée is made from sun-dried tomatoes, the kind sold loose rather than packed in oil. They have a deep, rich, almost smoky flavor. If you haven’t any of the purée on hand, it’s simple to make. The tomatoes need only a soak in hot water before being puréed. If sun-dried tomatoes ar