Tex, do you have to cook the whole wheat pasta longer? I'm thinking of switching to it. Haven't been eating much pasta this year...just due to all the refined carbs.
I like Bizz's recipe. I used to go even simpler...
-Open a can of crushed tomatoes (you can also chop us a bunch of whole, very red/ripe ones in a blender if you want it your sauce fresh)
-Crush or finely chop a clove of garlic, set aside.
-Heat 2 tablespoons of olive oil in saucepan over medium heat until hot, then toss the garlic in, and cook for 20-30 seconds...avoid "browning" the garlic. You just want the oil to pick up the flavor To stop the garlic from cooking further, toss in the crushed tomatoes.
-add a little salt and pepper to taste, optionally add some basil -or- oregano.
-simmer for 15 minutes. (you can cook sauces longer, which will reduce the acidity, but will also reduce some of the vitamins).
-add to your pasta
Cooking tomatoes with some oil is actually healthier than eating fresh tomatoes....at least for the anti-oxident lycopine (the cooking and the oil increases the bioavailability when digested).
I almost always eat some protein with that pasta too. A little romano cheese sprinked on the top just for taste (a tablespoon doesn't add much fat), and some chicken or fish on the side.
