Ingredients
Coarse salt and freshly ground black pepper
1 pound spaghetti
2 tablespoons sun-dried tomato oil (from oil-packed sun-dried tomatoes)
4 garlic cloves, minced
1/4 to 1/2 teaspoon crushed red pepper
1 28-ounce can whole peeled tomatoes, with juice
1/2 cup oil-packed sun-dried tomatoes, chopped
1 pound cherry tomatoes, halved
Preparation
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.
Meanwhile, heat 2 tablespoons tomato oil in a large saucepan over medium heat. Add garlic and crushed red pepper; cook until fragrant, 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.
Add tomato mixture to the pasta; season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.
