Spaghetti with Three-Tomato Sauce
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Everyday Food, March 2004
- Prep Time 10 minutes
- Total Time 35 Minutes
- Yield Serves 4
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Ingredients
- Coarse salt and freshly ground black pepper
- 1 pound spaghetti
- 2 tablespoons sun-dried tomato oil (from oil-packed sun-dried tomatoes)
- 4 garlic cloves, minced
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 28-ounce can whole peeled tomatoes, with juice
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 pound cherry tomatoes, halved
Directions
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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.
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Meanwhile, heat 2 tablespoons tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
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Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.
This was an easy and very flavorful recipe. The sun dried tomatoes made this recipe wonderful. I will be making this the next time we have friends over.
Awesome. My family & I recently started eating vegan, and it's been tricky finding recipes my 3 & 5 y.o. love. This one was a winner.
Very flavorful recipe, and I love that it's hassle-free.
Yum! Lots of flavor.