Tag Archives: whole-wheat

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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Pasta primavera

Whole-wheat, gluten-free pasta cooked al dente, and then tossed with a mix of broccoli, shallots, and garlic sautéed in coconut oil, seasoned with Mrs. Dash, sea salt, and coarsely ground pepper (from gallowaysfoods.com) to taste.

Pasta Primavera

Whole-wheat, gluten-free pasta cooked al dente, and then tossed with a mix of broccoli, shallots, and garlic all sautéed in coconut oil, and seasoned with a little Mrs. Dash, sea salt, and coarse-ground pepper. Just before serving, I added some chopped fresh cilantro and sliced grape tomatoes.