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Spaghetti with Three-Tomato Sauce.
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Everyday Food, March 2004 Prep Time 10 minutes Total Time 35 Minutes Yield Ingredients | |
| Coarse salt | |
| 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
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 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.
Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.
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