Spaghetti With Three Tomatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This light, luscious pasta dish is so named because the sauce is made with three different types of tomato - sun-dried, canned and fresh cherry tomatoes. I made it with whole wheat spaghetti for extra nutrition but you can use plain if you prefer. Ingredients:
coarse salt |
fresh ground black pepper |
1 lb spaghetti |
2 tablespoons sun-dried tomato olive oil (from oil-packed sun-dried tomatoes) |
4 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes (use 1/2 tsp. if you like it spicier) |
1 (28 ounce) can diced tomatoes with juice |
1/2 cup sun-dried tomato packed in oil, chopped |
1 lb cherry tomatoes, halved |
Directions:
1. Bring a large pot of salted water to a boil and add the spaghetti.
2. Cook until al dente, about 10 minutes.
3. Heat the tomato oil in a large saucepan over medium heat.
4. Add the garlic and crushed red pepper and cook until fragrant, about 20 seconds.
5. Add the canned tomatoes with their juices and the sun-dried tomatoes.
6. Simmer gently over medium heat. stirring occasionally, until thick, about 15 minutes.
7. Add the cherry tomatoes and simmer until soft, about 10 minutes.
8. Drain the spaghetti, reserving 1 cup of the pasta water.
9. Return the pasta to the pot.
10. Add the tomato mixture and season with salt and pepper.
11. Toss gently, adding pasta water as desired.
12. Serve immediately.
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