Spaghetti With 3 Tomato Sauce

[Guest guest]

Spaghetti With 3 Tomato Sauce

 

coarse salt and freshly ground black pepper

1 lb. spaghetti

1/2 cup oil-packed sun-dried tomatoes, chopped, oil reserved

4 cloves garlic, minced

1/4 to 1/2 tsp. red pepper flakes

28 ounce can whole peeled tomatoes

1 lb. cherry tomatoes, halved

 

In a large pot of boiling salted water, cook the spaghetti until al dente

according to the package directions. Drain, reserving 1 cup of the pasta

water; return the pasta to the pot.

Meanwhile, heat 2 Tablespoons sun-dried tomato oil in a large saucepan over

medium heat. Add the garlic and red pepper flakes; cook until fragrant, 30

seconds. Add the canned tomatoes (with juice) and sun-dried tomatoes. Simmer

gently, stirring occasionally and breaking up the canned tomatoes, until

thick, about 15 minutes.

Add the cherry tomatoes; simmer until soft, about 10 minutes.

Add to the pasta. Season with salt and pepper. TOass, adding pasta water as

desired. Serve immediately.

Makes 4 servings.