Dietary guidance: v
Coarse salt and ground pepper
1 lb spaghetti
1/2 cup oil-packed sun-dried tomatoes, chopped, oil reserved
4 cloves garlic, minced
1/4-1/2 tsp red pepper flakes
1 can (28 oz) whole peeled tomatoes
1 lb cherry tomatoes, halved
1. In a large pot of boiling salted water, cook the spaghetti until al dente according to the package directions. Drain, resetving 1 cup of the pasta water; return the pasta to the pot.
2. Meanwhile, heat 2 tbsp sun-dried 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 tomatos. Simmer gently, stirring occassionally and breaking up the canned tomatoes, until thick, about 15 minutes
3. Add the cherry tomatoes; simmer until soft, about 10 minutes.
4. Add to the pasta. Season with salt and pepper. Toss, adding pasta waster as desired. Serve immeadiately