Guest guest Posted May 17, 2010 Report Share Posted May 17, 2010 Spaghetti With 3 Tomato Sauce coarse salt and freshly ground black pepper 1 lb. spaghetti 1/2 cup oil-packed sun-dried tomatoes, chopped, oil reserved 4 cloves garlic, minced 1/4 to 1/2 tsp. red pepper flakes 28 ounce can whole peeled tomatoes 1 lb. cherry tomatoes, halved 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 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. TOass, adding pasta water as desired. Serve immediately. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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