This easy Spaghetti with Three Tomato Sauce recipe uses three kinds of tomatoes in its sauce!
If you’re looking for a simple and fresh spaghetti recipe, you might want to give this one a shot. It’s not laden with marinara sauce or any creamy sauces or anything like that. Instead, three kinds of tomatoes are mixed in. Sundried tomatoes, crushed, canned whole tomatoes and fresh cherry tomatoes are the stars of the show here.
Fresh garlic, red pepper flakes and oil from the sundried tomatoes are mixed in for flavor. It’s a great-tasting pasta recipe!
This recipe calls for saving some of the pasta water after cooking the spaghetti.
Why save pasta water?
It’s important! When making any kind of pasta recipe, always save some of the pasta water before you drain the pasta into the sink. Pasta water is a great addition to your pasta sauce. In this recipe, you’ll add in as much pasta water as you’d like after adding all of the tomatoes and other ingredients.
The salty, starchy water not only adds flavor to the pasta dish, but it helps glue the pasta and sauce together; it will also help thicken the sauce. The tomatoes in this recipe don’t create a classic marinara sauce. Instead, the pasta will be coated with tomato flavors.
With every forkful of pasta, you can grab a chunk of tomato to go with it. I like to garnish this Spaghetti with Three Tomato Sauce recipe with a little bit of freshly chopped Italian parsley and freshly grated Parmesan cheese. Add a glass of red wine and a small green salad, and you’ve got yourself a delicious dinner!
If you’re looking for more recipes that use plenty of tomatoes, you might like these:
- Mac and Cheese with Roasted Tomatoes
- Tomato Focaccia
- Sauteed Tomatoes with Thyme
- Baked Tomatoes with Mozzarella and Parmesan
- Pesto Spaghetti Zoodles with Heirloom Tomatoes
- Fresh Tomato Soup
- Rustic Tomato and Zucchini Tart
Spaghetti with Three Tomato Sauce
- coarse salt and freshly ground black pepper
- 16 ounces spaghetti
- 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
- 16 ounces cherry tomatoes, halved
- chopped fresh parsley and grated Parmesan, for topping (as desired)
- 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 of the 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. Toss, adding pasta water as desired. Serve immediately.
- If you are preparing this recipe as GLUTEN-FREE, it's okay to sub GF pasta for regular.