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.