Two Tomato Arrabbiata Sauce

• 1 lb spaghetti
• 1 cup oil-cured sun-dried tomato, coarsely chopped
• 2 large garlic cloves
• 1 teaspoon crushed red pepper flakes
• 12 cup extra virgin olive oil
• 1 pint grape tomatoes, halved
• salt & freshly ground black pepper
• 13 cup parmesan cheese, grated
• 14 cup fresh parsley, finely chopped
• 14 cup fresh chives, chopped

1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions; drain, reserving 1 cup of pasta water.
2. Meanwhile, in a food processor, combine sun-dried tomatoes, garlic, red pepper flakes, and 2 tablespoons hot water.
3. With machine running, drizzle in olive oil; add grape tomatoes, salt, lots of black pepper, and process until smooth.
4. Transfer sauce to a large bowl and stir in cheese and most of the parsley and chives (reserve some for garnish).
5. Stir in reserved pasta water; add cooked spaghetti and toss vigorously to combine.
6. Garnish with reserved parsley and chives.

oilcured sundried tomato, garlic, red pepper, extra virgin olive oil, grape tomatoes, salt, parmesan cheese, fresh parsley, fresh chives

Taken from www.food.com/recipe/two-tomato-arrabbiata-sauce-404402 (may not work)