Tomato Orange Pasta Toss
Source: Cooking Light
Adapted by: Joanne M. McAndrews
Servings: 6

This was great!! Will definitely make it again.

1 ounce sun-dried tomatoes
1/2 cup boiling water
3 tablespoons water
2 teaspoons olive oil
6 garlic cloves -- thinly sliced
1 medium onion -- chopped
3/4 cup fresh orange juice
28 ounces tomatoes, canned -- crushed
1/2 teaspoon red pepper flakes
16 ounces pasta -- penne or other
3 tablespoons chopped fresh parsley

Combine sun-dried tomatoes and boiling water in a small bowl; let stand 10 minutes. Drain; coarsely chop.

Place 3 tablespoons water and oil in a saucepan over medium heat. When hot, add garlic and onions. Cook 5 minutes; stir occasionally. Add orange juice, crushed tomatoes and red pepper flakes; bring to a boil. Reduce heat to medium and cook for 12 minutes.

Cook pasta according to package directions. Drain well and place in a large bowl.

Add tomato-orange juice mixture, sun-dried tomatoes and parsley to cooked pasta and toss well.