Spaghetti With Three Tomatoes
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
- 14 teaspoon crushed red pepper flakes (use 1/2 tsp. if you like it spicier) ⓘ
- 1 (28 ounce) can diced tomatoes with juice ⓘ
- 12 cup sun-dried tomato packed in oil, chopped ⓘ
Instructions
- Bring a large pot of salted water to a boil and add the spaghetti.
- Cook until al dente, about 10 minutes.
- Heat the tomato oil in a large saucepan over medium heat.
- Add the garlic and crushed red pepper and cook until fragrant, about 20 seconds.
- Add the canned tomatoes with their juices and the sun-dried tomatoes.
- Simmer gently over medium heat.
- stirring occasionally, until thick, about 15 minutes.
- Add the cherry tomatoes and simmer until soft, about 10 minutes.
- Drain the spaghetti, reserving 1 cup of the pasta water.
- Return the pasta to the pot.
- Add the tomato mixture and season with salt and pepper.
- Toss gently, adding pasta water as desired.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
389
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).