The pate is already a finished condiment: salt, olive oil, sun-dried tomatoes ground together. The work of turning it into a pasta sauce is mostly about the emulsion. Pasta water breaks the oil slightly and gives you something glossy rather than separated.
The result tastes like a long-cooked tomato sauce that took twenty minutes. One jar gets you most of the way through four portions.
Use a short, ridged pasta shape. Penne works well here: the ridges give the sauce somewhere to go.
Set servings and units first. You can change them anytime.
Bring a large pot of well-salted water to a boil.
Warm 2 tbsp extra-virgin olive oil in a wide pan over medium-low heat. Add the garlic cloves (whole, lightly crushed) and cook for 2 minutes until fragrant and just starting to color. Remove the garlic.
Add the Gusta sun-dried tomato pate to the pan. Stir over medium heat for 1 to 2 minutes. The pate will loosen and coat the pan. Keep the heat moderate: the pate can scorch if left unattended.
Add the penne to the boiling water. Cook for 11 minutes. Before draining, reserve 1.25 cups of pasta water.
Drain the pasta and add directly to the pan. Pour in 1/2 cup of pasta water and toss vigorously over medium heat for 1 to 2 minutes until a glossy sauce forms. Add more water if the pan tightens.
Remove from heat. Drizzle with a little extra olive oil, a grind of black pepper, and torn basil. Serve with grated Parmigiano alongside.
You made Pasta al Patè di Pomodori Secchi. Time to eat.
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The key step is when the pate goes into the dry pan: keep the heat moderate and stir continuously. Once the pasta water goes in, the risk of scorching is gone. It is just that first minute that needs attention.
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