INGREDIENTS:
- 1/4 cup olive oil
- 1/4 cup sun dried tomatoes (that have been packed in olive oil)
- 1 pint cherry tomatoes
- 8 cloves garlic, minced
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 pound bucatini pasta or thick spaghetti
- 4 cups vegetable broth
- 2 1/2 cups water
- (1) 6 oz can tomato paste
- 2 cups (about 3 large handfuls) fresh basil, thinly sliced
INSTRUCTIONS:
- Add the olive oil to a large pot or dutch oven and bring to a simmer over medium-heat. Add the sun dried tomatoes (along with any oil they may still have clinging to them) and the cherry tomatoes; mix well to coat. Partially cover the pan and allow the mixture to cook for 6 minutes - or until the cherry tomatoes have burst and released most of their juices - stirring once or twice. Add in the garlic, crushed red pepper. black pepper, and salt, stir well, and cook for 2 minutes.
- Add the bucatini into the pot, then pour in the vegetable broth, water, and tomato paste. Increase the heat to high, and - using a wooden spoon - gently break up the tomato paste, stirring it into the water/broth mixture. Allow the mixture to come to a rapid boil.
- Boil mixture, stirring and turning pasta frequently, until pasta is cooked and the sauce has nearly evaporated, about 14 minutes. Remove pan from heat, stir in the basil, and cover for 5 minutes.
- Serve with extra basil and cheese, if desired.
Source: Baker by Nature
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