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Spaghetti with Three-Tomato Sauce


Pasta plus five other ingredients (and a little salt) makes a great meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, March 2004


  • 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


  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 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.

  3. Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.

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