1 pound spaghetti (I used whole wheat)
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
In a large pot of boiling salted water, cook the spaghetti until al dente according to package directions. Drain, reserving 1 cup of the pasta water, return pasta to the pot.
Meanwhile, heat 2 tablespoons sun-dried 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. Add the cherry tomatoes; simmer until soft, about 10 minutes.
Add to the pasta. Season with salt and pepper. Toss, adding pasta water as desired. Serve immediately.