THREE TOMATO SAUCE:
2 TBSP SUN-DRIED TOMATO OIL HEAT IN ROUND FRENCH OVEN
ADD 5 GARLIC CLOVES MINCED
ADD 1 TSP RED PEPPER FLAKES
COOK UNTIL FRAGRANT ~1 MINUTE
ADD 28OZ CAN WHOLE PEELED ROMA TOMATOES
ADD 1/2 CUP OIL-PACKED SUN-DRIED TOMATOES
SIMMER 10 MINUTES
WHILE SIMMERING BREAK UP THE WHOLE TOMATOES WITH A WOODEN SPOON
ADD 1 POUND HALVED GRAPE TOMATOES
SIMMER ANOTHER 10 MINUTES
ADD SEA SALT + PEPPER
PASTA:
COOK BROWN RICE SPAGHETTI IN BOILING WATER WITH SEA SALT + OLIVE OIL
DRAIN + SPLASH WITH TWO HANDFULS OF COLD WATER TO SEPARATE THE SPAGHETTI
ADD THE PASTA IN SMALL PORTIONS TO THE SAUCE AND MIX WELL
SERVE WITH CRACKED PEPPER
