Tagliarini with Marinated Dried Tomatoes

This is the pasta you make when you want something that tastes like you spent an hour at the stove but you actually spent twenty minutes, tops.

The sauce isn’t really a sauce at all. You whisk together sun-dried tomato strips with their fragrant oil, grated Parmigiano-Reggiano, minced garlic, fresh parsley, and a bright squeeze of lemon juice right in the serving bowl.

Then the hot pasta goes straight in and the residual heat melts everything into a glossy, clingy coating that wraps around every strand.

Kitchen Tips

• Use oil-packed sun-dried tomatoes and save every drop of that oil. It’s the backbone of the sauce and carries all the concentrated tomato flavor.
• Toss the pasta while it’s still steaming hot. The heat is what brings the sauce together and helps the cheese melt into a silky coating instead of clumping.
• Lift and toss with two forks rather than stirring. This keeps the delicate tagliarini from breaking and distributes the sauce evenly through the strands.