This is wonderful. However, I recommend doubling the sauce recipe, and add some red pepper flakes at will. Perhaps some anchovy paste or an anchovy fillet. It has such a richness to it, probably from the olive oil and the oils in the marinated sundried tomatoes, that you would swear it had a substantial amount of cream in it. But, no.

I agree that this recipe is a good place to start. I think next time I will roast the garlic if time permits. I like it with cayenne and a little sugar.

This is a great recipe and would be easy to change up however you like.  You could add shrimp, mushrooms, asparagus or whatever you want to make it more hearty.  I did increase the sauce to pasta ratio and was glad that I did.  I served it with a rosemary bread which complimented it nicely.  Will definitely make this again.  It will be even better with homegrown tomatoes in the summer!