Spaghetti with Three Tomato Sauce

Easy recipe using three kinds of tomatoes! > Spaghetti with Three Tomato Sauce

Yield: 4 servings

Prep Time: 25 min

Cook Time: 35 min

Spaghetti with Three Tomato Sauce


coarse salt and freshly ground black pepper
1 pound spaghetti (use GF pasta if you are gluten-free)
1/2 cup oil-packed sun-dried tomatoes, chopped, oil reserved
4 cloves garlic, minced
1/4 to 1/2 teaspoon red pepper flakes
One 28-ounce can whole peeled tomatoes
1 pound cherry tomatoes, halved


1. 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.

2. 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.

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

4. Add to the pasta. Season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.

SOURCE: (from Everyday Food: Great Food Fast)

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