Gastronomer

Whole Wheat Pasta with  Homemade Marinara 

 

Good food doesn't need to be expensive or come from a jar.  This recipe is a perfect example of quick, cost effective and delicious!

 

 

Ingredients

 

1 lbs Whole Wheat Pasta

400 g (15 oz) Whole Tomatoes (low or no sodium)

1-2 tbs Olive Oil

1 clove of garlic

Salt 

Pepper

 

1.  Smash clove of garlic but keep it whole. 

 

2. In a clean bowl empty the whole tomatoes and crush the tomatoes with your clean hands.

 

3.   In a medium pot add oil. Heat the oil till it shimmer but not smoking. Add the garlic clove.  Garlic burns quickly.  You want to smell the garlic but not add color.  Add the hand crushed tomatoes. Low heat to mediun low. 

 

4. Salt and pepper the sauce to taste. Let it simmer till the sauce thickens.  Sometimes the tomatoes depending on the season can be tart. You can add a little sugar to cut the tartness.  But not make the sauce sweet.

 

5.  In a large stock pot add 5 quarts of water.  Salt the water till it taste as salty as sea water.  Cover and bring the water to a rapid boil.

 

5. Add pasta and cook unitl al dente.

 

6. Drain Pasta. Return pasta to pot. 

 

7. Remove garlic clove from marinara 

 

8. Add enough marina to pasta to coat the pasta but not drown the pasta in sauce.

 

9. Serve immediately.

 

Note:  Marinara can be made in large batches and frozen.  It can be used as a base sauce for many Italian dishes.