Bookmark and Share May 29, 2010 - Peter Murray

Whole wheat pasta marinara

While pasta gets a bad rap for being carb heavy, whole wheat pasta tastes nearly the same and is delicious when combined with a home made marinara sauce and freshly grated Parmesan cheese. This is easy to prepare, is delicious, and you can take the leftovers to work the next day.

I have tried several whole wheat pastas and they have all been surprisingly delicious. I enjoyed the Hodgson Mill Whole Wheat Pasta and Meijer Organic. Be aware that some whole wheat pastas are not 100% whole wheat, such as Barilla, which is only 51% whole wheat.

To make the pasta, bring water to a boil, and add a little bit of salt and olive oil for flavor and to prevent the pasta from sticking together.

Sauce Ingredients

  • 1 box Pomi Italian Strained Tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Combine all the sauce ingredients into a sauce pan and heat up to melt the butter. Stir thoroughly to ensure the ingredients are mixed.

When pasta is nice and al dente, drain thoroughly and scoop some pasta on a plate. Add sauce to taste. To take this dish to the next level, grate some parmesan over the pasta. A rotary grater makes this easy and this tastes way better than pre shredded parmesan in a can.

The sauce recipe is an original creation, and the Pomi strained tomatoes are vastly superior to any canned tomato paste. Who knew whole wheat pasta could taste so good?

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