Whole Wheat Pasta Al Pomodoro
  • 16 ounce Whole Wheat Spaghetti
  • 2 14.5 cans of Hunts Diced Tomatoes (do not drain)
  • 1 medium White Onion
  • 3 tablespoons Extra Virgin Olive Oil
  • ⅓ cup basil leaves (6-10 leaves, depending on size)
  • 2-3 tablespoons Grated Parmesan
  • Water (for the pasta)
  • Salt/Pepper to taste
  1. Prepare the pasta according to package instructions.
  2. While the pasta water is heating up, finely chop the onion and cut the basil leaves into thin strips (chiffonade style). Set the basil leaves aside.
  3. Place a large frying over medium-high heat and pour the extra-virgin olive oil in. When the oil has heated, place the chopped onion into it and cook until the onion is translucent and soft.
  4. Once the onion has cooked, add the Hunts Diced Tomatoes and half of the chopped basil, stirring to mix everything. Sprinkle with salt and black pepper. Lower the heat to medium and allow to simmer until the pasta has finished cooking.
  5. Once the pasta is al dente, use tongs to add the cooked pasta into the pan with the cooked sauce (it's ok if a little pasta water gets in there too as you add the pasta). Use the tongs to toss the pasta and sauce together.
  6. Sprinkle with remaining cut basil and grated parmesan. Serve immediately.
Recipe by Following In My Shoes at https://followinginmyshoes.com/my-recipes/whole-wheat-pasta-al-pomodoro/