Spaghetti with Tomato and Fresh Basil Sauce

I have been trying to get some healthier versions of meals on the menu at home.  An all time favorite of ours is spaghetti and I have a new version that is healthier and almost as quick as opening a can of sauce.

I first inspected the pasta aisle at the grocery and my favorite go to pasta when I want to eat better is Barilla.  This spaghetti was 51% whole wheat and that makes it a lot better tasting than 100% whole wheat.

This is how it looks cooked up.  It is just as quick as the other spaghetti.

The sauce is really good and the kids gave it a thumbs up. 

Ingredients:

1 tsp. extra-virgin olive oil
1 cup of chopped onions
1 1/2 tsps. chopped garlic
3 1/2 cups of crushed tomatoes
1/2 tsp. dry oregano
1/4 tsp. crushed red-pepper flakes (I omitted)
1 tsp. salt
Freshly ground black pepper
1 cup chopped fresh basil
12 ounces dry, whole-wheat spaghetti
4 tbsp. grated Parmesan cheese

  

1. Lightly coat a large skillet with the oil over medium heat.  Add the onions and cook 5 minutes, stirring occasionally.  Add the garlic, tomatoes, oregano, red-pepper flakes, salt, and a few grindings of black pepper and simmer 15 minutes, stirring occasionally.  Reduce the heat to low and stir the basil into the sauce.


2. Cook the spaghetti as directed on the package.  Reserve 1/4 cup cooking water and drain.


3. Add the spaghetti to the Tomato and Fresh Basil Sauce.  Stir to combine and let it sit 1 minute.  If the sauce looks dry, stir in the reserved cooking water.


4. Divide the spaghetti among 4 dinner plates and sprinkle with Parmesan.

Yield: 4 servings of 1 1/2 cups each
This recipe produces 3 1/2 cups of sauce, which can be used in any recipe calling for tomato sauce.  It freezes well.  
Recipe source- The Volumetrics Eating Plan
This is a great cookbook filled with a lot of new versions of favorite recipes that give you a lot fresher food with more veggies and fiber.

Sherry

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Friday Food at Mom Trends