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 | ingredients |
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Coarse salt and freshly ground black pepper
1 pound spaghetti
2 tablespoons sun-dried tomato oil (from oil-packed sun-dried tomatoes)
4 cloves garlic, minced
¼ to ½ teaspoon crushed red pepper
1 can (28 ounces) whole peeled tomatoes with juice
½ cup oil-packed sun-dried tomatoes, chopped
1 pound cherry tomatoes, halved
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 | Spaghetti With Three Tomatoes |
| | Serves 4 | Prep Time: 10 minutes | Total Time: 35 Minutes |
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The variations that each cook brings to his or her favorite tomato sauce recipe are innumerable; everyone seems to have some trick that makes all the difference between a successful sauce and one that doesn't measure up, whether it's a certain herb, a splash of wine, or, as in this recipe, three different types of tomatoes for a rustic, complex flavor.
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.
- Heat 2 tablespoons tomato oil in a large saucepan over mediumheat. 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.
- Drain spaghetti, reserving 1 cup pasta water; return pasta to pot. Add tomato mixture; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.
Per serving: Per Serving: 645 calories; 18.6 grams fat; 18.2 grams protein; 103.2 grams carbohydrates; 6 grams fiber
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