Kristi Whitley

Healthy Living

Four Tomato Pasta
By Kristi Whitley
1 pkg brown rice pasta cooked al dente, and drained
2 tablespoons sun dried tomato oil or extra virgin oil
2 cloves garlic, minced
½ teaspoon red pepper flakes
¼ cup sun dried tomatoes packed in oil, drained (oil can be used above)
1 lb grape or cherry tomatoes halved
1 14.5 oz. can fire roasted tomatoes
1 15 oz. can tomato sauce
Veggie “parmesan” cheese sprinkles

Heat sun dried tomato oil in a large skillet. Add garlic and red pepper flakes and heat for 2-3 minutes. Add the four types of tomatoes and simmer for 20-30 minutes covered with a loose lid or splatter screen, stirring occasionally. Add pasta to sauce, garnish with veggie parmesan and serve.