Whole-wheat Spaghetti with Tomato Sauce

INGREDIENTS:

1 24-oz bottle of Rega Italian strained tomatoes (Passata Di Pomodoro)
1 26-oz carton of Pomi strained tomatoes
2 carrots, diced
1 large onion, diced
4 stalks of celery, diced
5 cloves of garlic, minced
1/2 cup fresh basil, chopped
1/2 cup fresh Italian parsley, chopped
1 tsp dried sweet basil
Himalayan pink salt, to taste
Pepper, to taste
Extra-virgin olive oil

METHOD:

Add about 2 tbsp olive oil to a heavy skillet and heat over medium. Add the carrots, celery, onion and garlic. Stir and cook for about 10 minutes. Add the fresh basil and parsley, reserving a few leaves of each for garnish. Continue to cook for a few minutes, then add the strained tomatoes (both the Rega and the Pomi). The Pomi strained tomatoes are thicker than the Rega, and no tomato paste needed to be added to this sauce. Simmer on low with the lid tilted on top, stirring frequently. Taste after about 25 or 30 minutes, then taste before adding salt and pepper. Meanwhile, cook your spaghetti. When it is al dente, drain and return to pot. Add enough sauce to the pasta to coat all of it lightly. Serve each plate with additional sauce on the side, and garnish with fresh basil and parsley.

WholeWheatSpaghetti

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4 thoughts on “Whole-wheat Spaghetti with Tomato Sauce”

    1. Hi Megan,

      It’s kind of an ironic thing, actually; after I purchased the “Veggetti” from Bed Bath & Beyond (to make veggie noodles), I headed straight to Vons to buy some zucchini. There was a store announcement of a demo that included gifts was about to begin in the produce department. Since I was in that area, I watched it. Lo and behold, the guy was demo’ing a mandolin slicer! Other bonus kitchen products were included if you purchased it, so I bought it. It juliennes and slices (two different settings for each), and I use it a lot. For making vegetable noodles, though, the Veggetti is all you need.

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