SPAGHETTI W/ THREE TOMATO SAUCE
coarse salt and freshly ground black pepper
1 lb spaghetti
½ cup oil-packed sun-dried tomatoes, chopped, oil reserved
4 cloves garlic, minced
¼ to ½ tsp red pepper flakes
28 ounce can whole peeled tomatoes
1 lb 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. TOass, adding pasta water as desired. Serve immediately.
Recipe Source: Everyday Food: Great Food Fast
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