ซอสพาสต้ามะเขือเทศตากแห้ง

I made it twice in one week, it's that good. The tomato flavor is deep and rich without being acidic, and the garlic really shines through. It's a perfect shortcut dinner sauce when I'm craving something fancy but don't have the energy for a long cook.

Garlic and herbs come through beautifully without overpowering the sundried tomato base, and it clings to rigatoni like a proper sauce should. My husband asked what restaurant I ordered from, which pretty much sums it up.

I poured it over tortellini for dinner and it nailed that creamy, garlicky vibe without tasting like a jar of pure tomatoes. The organic sundried tomato base is thick and feels decadent, though I did add a splash of pasta water to loosen it up.