Spaghetti with Three Tomatoes
(from kylerhea’s recipe box)
Saw this episode on the WGBH station when we were in Mystic, CT for the Rosh Hashanah holiday 2006.
The variations that each cook brings to his or her favorite tomato sauce recipe are innumerable; everyone seems to have some trick that makes all the difference between a successful sauce and one that doesn’t measure up, whether it’s a certain herb, a splash of wine, or, as in this recipe, three different types of tomatoes for a rustic, complex flavor.
Source: Everyday Food episode
Prep time: 10 minutes
Cook time: 35 minutes
Serves 4 people
Categories: ENTREE, PASTA, VEGETARIAN
Ingredients
- Coarse salt and freshly ground black pepper (I used white pepper)
- 1 pound spaghetti (I used a whole wheat pasta)
- 2 Tbs sun-dried tomato oil (from oil-packed sun-dried tomatoes)
- 4 cloves of garlic, minced
- 1/4 to 1/2 tsp crushed red pepper
- 1 can (28 oz) whole peeled tomatoes with juice
- 1/2 cup oil-packed sun-dried tomatoes, chopped
- 1 pound cherry tomatoes, halved
Directions
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Bring a large pot of salted water to a boil. Cook spaghetti according to package directions.
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Heat 2 Tbs tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until gragrant; 30 seconds. Add canned tomatoes with juice and sun-dried tomatoes. Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes. Add cherry tomatoes; simmer until soft, 10 minutes.
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Drain spaghetti, reserving 1 cup pasta water; return pasts to pot. Add tomato mixture; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.