Three Tomato Spaghetti

Great weekends always include great food, and I couldn't wait to share mine with you! Ignore, for the moment, that I am not supposed to be eating tomatoes. It whips up in way under half an hour, and the sun dried tomatoes bring a rich smoky-sweet flavor to the sauce. I adapted the recipe from a recipe from Emeals.
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Three-Tomato Spaghetti

8 oz sun dried tomatoes in olive oil, chopped

3 cloves garlic, minced

1/4 tsp red pepper flakes

15 oz can crushed tomatoes

15 oz can whole peeled tomatoes

1 lb cherry tomatoes, halved

2 Tbs fresh basil, chopped

16 oz whole wheat spaghetti cooked according to package directions

1/2 c ricotta cheese

Serves 6 

In a large saucepan, heat sun dried tomatoes and 2 Tbs sun dried tomato oil over low medium heat. Add garlic and red pepper and cook for 45 seconds. Add canned tomatoes, breaking up the whole tomatoes into smaller pieces. Add cherry tomatoes. Simmer for 10 minutes. Add basil and salt to taste. Spoon sauce onto spaghetti and garnish with a dollop of ricotta.
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