1. Bring a pot of water to boil and boil the 3/4 of a box of pasta for 12 minutes. While the water is coming to a boil zest the whole lemon, grate the garlic cloves, and chop the basil. Pour the oil from the sun-dried tomato jar into a large sauce pan, then dice the tomatoes. See, all the hard work is out of the way!

2. Heat the sun-dried tomato oil over medium heat and add in the garlic, oregano, lemon zest, and 1/4 cup of the basil. Cook 2-3 minutes, then add in the tomato paste and stir to combine then pour in 3/4 cup of the boiling pasta water. Simmer until the pasta is done cooking. I like to reserve about another 1/2 cup of pasta water on the side in case the sauce gets too thick.

3. When the pasta is done, strain and pour desired amount into the sauce pan. As mentioned above, I found the whole box of pasta is too much and didn’t use all of the cooked pasta in my sauce. I always like to add the cooked pasta to the sauce slowly until I’ve reached the right amount. Nothing worse than too much noodles and not enough sauce! Next, add the Parmesan cheese, sun-dried tomatoes, and the rest of the basil. Season with salt and pepper to taste. Cook another 2-3 minutes. Serve with sliced burrata cheese.

Enjoy!