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Epicurious

Spaghetti with Three-Tomato Sauce

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

Coarse salt and fresh ground pepper
1 pound spaghetti
1/2 cup oil-packed sun-dried tomatoes, chopped, oil reserved
4 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 can (28 ounces) whole peeled tomatoes
1 pound cherry tomatoes, halved

Preparation

  1. 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.

Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
TagsPastaSpaghettiItalianEuropeanSun-Dried TomatoTomatoVegetableCanned TomatoCherry TomatoMainDinnerDairy FreeNut FreeVeganVegetarianQuickEasyCookbooks
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