NOTE: There are a few people not reading the directions and SKIPPING THE SOAKING OF THE SUNDRIED TOMATOES OVERNIGHT. This is CRUCIAL to the end flavor. You cannot just skip this and add plain water or your end result will be BLAND. This sauce has a rich, wholesome flavor that comes FROM THE SOAKING LIQUID. This is absolutely necessary to really soften the tomatoes so the sauce turns out 100% smooth and creamy as well.
Add the tomatoes to a bowl and cover with water by an inch and soak overnight! This is absolutely necessary. The liquid that is produced from soaking is the 3/4 cup of liquid you add to the soaked tomatoes. IF YOU SKIP this, don't be surprised if your sauce has hardly any flavor in the end.
After soaking, drain the water into another bowl, not the sink! You will be using 3/4 cup of the soaking liquid for the sauce, which gives a ton of flavor!
Add the drained tomatoes, plus 3/4 cup (180g) of the soaking liquid and the remaining ingredients (minus the pasta of course). Blend until smooth, thick and creamy. The longer you blend, the smoother it will get. There should be no bits of tomato remaining.Tip: I used a powerful blender, but if you do not have a strong blender, then I would recommend blending this in a food processor instead, as a food processor tends to work much better than a weak blender.
After blending, taste and add more salt or red pepper is desired. This will yield 2 1/2 cups sauce. Serve over cooked pasta of choice. We ate this over penne pasta with parsley and additional red pepper flakes and it was so delicious. If you'd like additional protein, these Smoky Chipotle Chickpeas would be delicious on top as well!