Sun-Dried Tomato Pasta

Instructions

Pour tomatoes into a fine-mesh strainer placed over a small pot. Transfer tomatoes to a cutting board and slice into thin strips. Add onion and garlic to pot with oil. Heat over medium heat until oil is bubbling, then reduce heat to low and simmer, stirring occasionally, until onions have a sweet, almost caramelized flavor and garlic is softened, about 25 minutes. Strain over a medium bowl; reserve oil for another use. Meanwhile, in a large pot of boiling salted water, cook pasta, stirring occasionally, until very al dente, about 1 minute less than package directions. Reserve 1 1/2 cups pasta water, drain pasta, then return to pot. In a food processor or blender, blend onion and garlic, cream, Parmesan, 1/4 cup tomatoes, and 1 cup pasta water until smooth. Add to pasta along with remaining tomatoes. Cook over low heat, tossing constantly and adding more pasta water if needed, until pasta is al dente and sauce is thickened and creamy, about 1 minute. Divide pasta among plates. Top with basil and Parmesan.

• sun-dried tomatoes in oil Notes: 1
• yellow onion Notes: 1, coarsely chopped
• garlic Notes: 12 cloves, peeled, smashed
• kosher salt
• lb. farfalle Notes: 1
• heavy cream Notes: 1
• oz. finely grated Parmesan Notes: 1 1/2, about 3/4 c., plus more for serving
• Fresh basil Notes: 1/2, chopped