Spaghetti with Three Tomatoes
Elevate your weeknight pasta game with this irresistible Spaghetti with Three Tomatoes recipe, a celebration of vibrant flavors and rustic Italian charm. Featuring a trio of tomatoes—sweet blistered cherry tomatoes, tangy sun-dried tomatoes, and smoky canned roasted tomatoes—this dish creates a rich, multidimensional sauce that clings perfectly to al dente spaghetti. Aromatic garlic, fresh basil, a touch of red chili flakes, and high-quality extra virgin olive oil enhance the dish with bold, authentic notes, while a sprinkle of Parmesan cheese adds a creamy finish. Ready in just 35 minutes and perfect for a cozy dinner for four, this Mediterranean-inspired pasta is a must-try for lovers of simple yet exquisite meals.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 250 grams cherry tomatoes
- 100 grams sun-dried tomatoes
- 400 grams canned roasted tomatoes
- 3 tablespoons extra virgin olive oil
- 4 whole garlic cloves
- 15 grams fresh basil leaves
- 0.5 teaspoons red chili flakes
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 50 grams Parmesan cheese (optional)
- 4 liters water (for boiling pasta)
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 teaspoon of salt and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set aside.
While the spaghetti cooks, heat 3 tablespoons of olive oil in a large skillet over medium heat.
Finely chop the garlic cloves and sauté them in the olive oil until fragrant, about 1 minute. Take care not to let the garlic brown.
Add the cherry tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to blister and soften.
Slice the sun-dried tomatoes into thin strips and add them to the skillet. Stir well to combine.
Pour in the canned roasted tomatoes and stir. Let the mixture simmer for 10 minutes, allowing the flavors to meld together.
Add the red chili flakes, 0.5 teaspoons of black pepper, and a pinch of salt if needed. Stir well.
Toss the cooked spaghetti into the skillet with the tomato mixture. Add a splash of reserved pasta water (up to 1/2 cup) to loosen the sauce as needed.
Tear the fresh basil leaves and stir them into the pasta just before serving.
Divide the spaghetti among 4 plates and sprinkle freshly grated Parmesan cheese on top if desired.
Nutrition Facts
Calories |
1612 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.5 g | 80% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 4107 mg | 179% | |
| Total Carbohydrate | 217.9 g | 79% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 60.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 894 mg | 69% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 4992 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
