Spaghetti with Three-Tomato Sauce

1. 1

   In a large pot of boiling salted water, cook the spaghetti until al dente according to the package directions.

2. 2

   Drain, reserving 1 cup of the pasta water; return the pasta to the pot.

3. 3

   Meanwhile, heat 2 tablespoons sundried tomato oil in a large saucepan over medium heat.

4. 4

   Add the garlic and red pepper flakes; cook until fragrant, 30 seconds.

5. 5

   Add the canned tomatoes (with juice) and sun-dried tomatoes.

6. 6

   Simmer gently, stirring occasionally and breaking up the canned tomatoes, until thick, about 15 minutes.

7. 7

   Add the cherry tomatoes; simmer until soft, about 10 minutes.

8. 8

   Add to the pasta.

9. 9

   Season with salt and pepper.

10. 10

    Toss, adding pasta water as desired.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.