Spaghetti with Three Tomato Sauce
This special spaghetti recipe incorporates three kinds of tomatoes into its sauce!
Foto: RecipeGirlIngredients
- coarse salt and freshly ground black pepper
- 16 ounces spaghetti
- ½ cup oil-packed sun-dried tomatoes, (chopped (oil reserved))
- 4 cloves garlic, (minced)
- ¼ to ½ 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))
Steps
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.
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