Whole-Wheat Spaghetti with Heirloom Tomatoes

Whole-Wheat Spaghetti with Heirloom Tomatoes
Staff Writer
Jane Bruce

The sauce for this easy pasta recipe gets a pleasantly nutty background flavor from a secret pantry ingredient: anchovies. That's right. Anchovies not only add natural salt to the sauce but also give it a bit of a protein boost. If you've ever bought a jar of anchovies to make Caesar salad dressing from scratch, and couldn't figure out what to do with the rest, use them to flavor pasta sauces and cut down on salt. For this sauce, I didn't have to put any salt into the sauce, and it tasted delicious.

Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.

6
Servings
307
Calories Per Serving
Deliver Ingredients

Ingredients

  • Kosher salt and freshly ground black pepper, to taste
  • 1 Pound whole-wheat spaghetti
  • 2 anchovy fillets
  • 1 Tablespoon extra-virgin olive oil
  • 5 cloves garlic, sliced thinly
  • 3 large heirloom tomatoes, diced finely
  • 1 bunch basil

Directions

Bring a large pot of salted water to a boil over high heat. Cook the pasta for half the time recommended in the package directions. Drain, reserve 1 cup of the pasta cooking water, and set aside.

Meanwhile, in a saucepan, heat the anchovies in the oil over low heat until dissolved, stirring occasionally. Add the garlic and cook until golden, about 2 minutes. Then, add the tomatoes and cook for 10 minutes.

Next, tear the basil leaves and add them to the pot. Season generously with pepper. Stir in the pasta and heat through. Add some of the reserved pasta water to loosen the sauce if necessary.

Spaghetti Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Spaghetti Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spaghetti Wine Pairing

Cabernet sauvignon, cabernet franc, merlot, malbec, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, primitivo, sangiovese, or carménère with meat- or tomato-based sauces; grenache or chardonnay with cream-based sauces; pinot gris/grigio, albariño, or other fresh white wines (for instance, soave, Italian sauvignon, or grillo) with seafood pasta; nebbiolo, dolcetto, or barbera with most non-seafood pasta.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
N/A
Saturated Fat
0.6g
2.8%
Cholesterol
1mg
N/A
Protein
13g
25%
Carbs
61g
20%
Vitamin A
55µg
6%
Vitamin B6
0.3mg
13.9%
Vitamin C
13mg
21%
Vitamin E
0.9mg
4.3%
Vitamin K
43µg
54%
Calcium
63mg
6%
Fiber
1g
5%
Folate (food)
61µg
N/A
Folate equivalent (total)
61µg
15%
Iron
3mg
19%
Magnesium
124mg
31%
Monounsaturated
2g
N/A
Niacin (B3)
5mg
23%
Phosphorus
226mg
32%
Polyunsaturated
0.8g
N/A
Potassium
393mg
11%
Riboflavin (B2)
0.1mg
8.1%
Sodium
389mg
16%
Thiamin (B1)
0.4mg
27.1%
Zinc
2mg
14%