Whole Wheat Spaghetti with Roasted Tomato Sauce
- 1 of 3 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 of 3 Meanwhile, cook spaghetti according to package directions for al dente and drain.
- 3 of 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.
Servings Per Recipe: 4
Per Serving: 790 mg sodium, 8 g pro., 5 g sugar, 7 g fiber, 43 g carb., 4 g sat. fat, 31 g Fat, total, 450 kcal cal.