Created by Susan Spungen
Whole grain pasta adds a new level of health to a simple pasta dish.
Servings: Makes 4 servings
Ingredients
Sauce:
- 1 1/2 tablespoons olive oil , plus more for drizzling
- 1 small onion , finely chopped
- 2 carrots , peeled and finely chopped
- 1 stalk celery , finely chopped
- 4 cloves garlic , minced
- 1 can (28 ounces) diced tomatoes
- Salt and freshly ground pepper , to taste
Casserole:
- 1/2 pound whole wheat spaghetti or linguine
- 2 tablespoons chopped flat-leaf parsley
- 1 large pinch red pepper flakes
- 3/4 cup grated Parmesan cheese
- 2 tablespoons whole wheat breadcrumbs
Directions
To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10–15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30–40 minutes, stirring occasionally. Season with salt and pepper.
Preheat oven to 450°. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.
Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.
Preheat oven to 450°. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.
Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.
From the March 2008 issue of O, The Oprah Magazine
