Great tasting quick pasta! See Relish for more recipes like this!
Prep and cook time: 35 minutes
WW+ pts 9
10 ounces spaghetti
1/2 cup sun-dried tomatoes (oil-packed), julienned, chopped reserving oil
2 teaspoons garlic, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 28-ounce can whole peeled tomatoes
2 cups cherry tomatoes, halved
coarse salt and freshly ground pepper, to taste
1/4 cup Parmesan cheese, grated
 Cook the pasta in a large pot of boiling salted water until cooked through but still firm to the bite. Drain, reserving 1 cup of pasta water and return the pasta to the pot.
 Meanwhile, heat 1 tablespoon of the sun-dried tomato oil in a large saucepan over medium heat. Add the garlic, red pepper flakes, oregano, basil and cook for 1 minute. Add the canned tomatoes (and juices) and the sun-dried tomatoes. Simmer gently, stirring occasionally and breaking up the tomatoes, for about 15 minutes.
 Add the tomato halves and simmer for 10 minutes more.
 Add the pasta to the sauce, season with salt and pepper and toss to coat. Add pasta water by the tablespoonful if needed to moisten.
 Serve in pasta bowls and garnish with Paremsan.