Spaghetti with Three Tomato Sauce

1 pound spaghetti

1/2 cup oil packed sun-dried tomatoes, chopped, oil reserved

4 garlic cloves

1 28 oz can whole peeled tomatoes

1 pound fresh cherry tomatoes, halved

1/4-1/2 tsp crushed red pepper

coarse salt and freshly ground pepper

fresh parmesan and fresh basil

Cook spaghetti al dente.  Drain and return pasta to pot.  Meanwhile heat 2 Tbsp sun dried tomato oil in a large saucepan over medium heat.  Add garlic and crushed red pepper; cook until fragrant, 30 seconds.  Add canned tomatoes with juice and sun-dried tomatoes.  Simmer gently over medium, stirring occasionally and breaking up canned tomatoes until thick, 15 minutes.  Add cherry tomatoes, simmer until soft, 10 minutes.  Add to pasta.  Season with coarse salt and ground pepper.  Toss and serve immediately.  Garnish with freshly grated parmesan and torn basil leaves.