Source of Recipe
3/4 oz. sundreied tomatoes
1/2 c. water
1 onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, seeded and diced
1/2 t. dried basil
1/2 t. crushed red pepper flakes
1/4 t. freshly ground black pepper
1/4 t. thyme
1 bay leaf
1 T. olive oil
1 can (28 oz.) crushed tomatoes
11/2 T. tomato paste ( no salt added)
8 oz. spaghetti, cooked
Bring sundried tomatoes and water to a boil in a covered saucepan. Remove from heat. Let stand for 10 minutes. Drain , cool and chop.
Meanwhile saute onions, garlic, jalapeno peppers, basil, red pepper flakes, black pepper, thyme and bay leaf in hot oil for 2 minutes. Cover and cook over medium-low heat, stirring often.
Stir in suncried and crushed tomatoes and paste. Bring to a boil. Reduce heat. Cover and simmer until sauce has thickened, about 15 minutes. Discard bay leaf. Serve over hot spaghetti.