Sun-dried tomato rigatoni with burrata

Add a good amount of extra virgin olive oil to a shallow Dutch oven.

Peel and slice four or five shallots; add to the pan before it gets hot so they soften rather than colour; add a pinch of salt.

Chop about three and a half fat garlic cloves.

Turn the heat down so the shallots soften and sweeten without darkening; add the garlic and a little hot pepper flake and cook about a minute.

Add about three quarters of a jar of oil-packed sun-dried tomatoes, squeezed of some oil, and a little basil; cook together four or five minutes.

Boil the rigatoni, salting the water after the pasta goes in, until about two minutes short of al dente.

Add a little home canned tomato and a bit of water to the sauce; leave on low a good ten minutes; add a little oregano.

Add the pasta to the sauce with some starchy cooking water and cook together about two minutes until the sauce thickens and coats the pasta.

Turn off the heat and stir in coarsely grated parmigiano.

Top with burrata, a little hot pepper flake, cracked black pepper, more coarsely grated parm and a bit of basil.