Take a break from ordinary tomato sauce with this crowd-pleasing pasta dish. Leaf-Lettuce Salad with Parmesan Crisps (page 27) makes a perfect starter.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
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.
Step 2
Meanwhile, heat 2 tablespoons sundried 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.
Step 3
Add the cherry tomatoes; simmer until soft, about 10 minutes.
Step 4
Add to the pasta. Season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.
