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Whole Wheat Spaghetti with Roasted Tomato Sauce

Whole Wheat Spaghetti with Roasted Tomato Sauce

Nutrition Facts
  • cal. (kcal) 450
  • Makes: 4 to 6 servings
  • Prep: 10 mins
  • Cook: 38 mins
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Ingredients

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  • 1/4 cup canola oil
  • 8 cloves garlic, thinly sliced
  • 40 Roasted Cherry Tomatoes with their juices
  • 3 cups Tomato Sauce
  • 1/4 cup Garlic Puree
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound whole wheat spaghetti
  • 1/4 cup extra-virgin olive oil
  • 20 large basil leaves, chopped
  • 3 tablespoons pecorino cheese (optional)
  • 1/4 cup crumbled feta cheese (optional)

Directions

  1. In a large saute pan, heat canola oil over medium. Add garlic and saute 3 minutes, until soft and golden. Add 2 cups water, tomatoes, tomato sauce and garlic puree; cook 30 minutes. Season with salt and pepper.
  2. Meanwhile, cook spaghetti according to package directions for al dente and drain.
  3. Add spaghetti to pan and continue to cook 3 to 5 minutes, tossing occasionally, until sauce clings to pasta. Drizzle with olive oil, add basil and toss to incorporate. Transfer to a large serving bowl and sprinkle with pecorino and feta, if using. Serve warm.

Note

  • Recipe courtesy of Live to Eat by Michael Psilakis.

Nutrition Information for Whole Wheat Spaghetti with Roasted Tomato Sauce

Servings Per Recipe: 4
PER SERVING: 450 cal., 31 g total fat (4 g sat. fat), 790 mg sodium, 43 g carb. (7 g fiber, 5 g sugars), 8 g pro.