This dish does away with pasta’s bad reputation. It’s light, loaded with flavor and powered by whole grains, protein, and vitamins. And it all comes together in 15 minutes, max! … buon appetito!
1 28-oz can of whole peeled tomatoes
8 oz whole grain pasta
2 garlic cloves, crushed
fresh basil leaves
salt + pepper
1. Start a big pot of boiling water for the pasta.
2. Heat 1 tbsp of olive oil in a large saucepan to medium. Add the garlic and 1 tablespoon of the tomato sauce from the can. Cook for 2-3 minutes, then add the rest of the can of tomatoes. (I add the tomato sauce first so the garlic doesn’t crisp up as it softens.)
3. Use a potato masher to gently mash the tomatoes. I like my sauce chunky. Season with salt and pepper to taste. Cook just long enough so that the tomatoes are warmed through, about 5 minutes. (I don’t like to cook this sauce for too long in order to keep the bright red color of the tomatoes.)
4. Season the pasta water with a generous amount of salt. Cook the pasta according to package instructions or until al dente. You can use any whole grain pasta you like: shells, rigatoni, spaghetti – the possibilities are endless these days!
5. While the pasta cooks, cut the basil into ribbons. The easiest way is to stack the leaves, roll them up and cut across into strips.
6. Drain the pasta, and add it to the tomato sauce along with a handful of the basil. To serve, top with extra sauce, basil and fresh parmesan cheese.