Whole Wheat Capellini Pomodoro

Living in Spain, I love to go to the farmer’s market walking past the fruit & veggie stands and daydream of all of the dishes I can make with these vibrant beautiful produce…pastas, juices, raw desserts, etc… Then reality sets in.  Oh no!  I have to pick up my kids for “La Comida” in 5 minutes!  (That is when we eat our main meal of the day here.)  So, I grab some juicy tomatoes, and garlic from the produce guy, then the pine nuts, from the spice guy, and pray I have the rest of the ingredients at home, which I do!  YEAH!  Great news…I can whip this up in minutes.  Packing a punch of fiber from the pasta ( if you don’t like whole wheat pasta, because it is stiff, get the thinner kind…it is a lot softer). Fresh tomatoes double their lycopene properties when cooked, so that is definitely a plus, as well as cooked garlic which kicks the pants of of bad stuff floating around your body, lowers cholesterol,  fights cancers cells, and much more.  I add way more than the recipe calls for, because we are garlic crazy in my house, even eating it raw sometimes…Yes, I know.. weird.  Then, there is the basil.  Well it is green and obviously anything that color is great for you.  I hope your family enjoys this pasta as much as mine does!

Whole Wheat Capellini Pomodoro
Serves 4
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 10 Ripe plum tomatoes diced
  2. 1 Package whole wheat thin spaghetti or capellini noodles
  3. 1 Tablespoon pine nuts
  4. 5 Garlic cloves minced
  5. 1 bunch fresh basil finely chopped
  6. Salt to taste
  7. 2 Tbsp. olive oil
Instructions
  1. Mince up the garlic, dice the tomatoes, and finely chop the basil
  2. Cook the pasta, drain and set aside
  3. Place the pine nuts in a small pan and cook on low heat, until they are toasted. Set aside.
  4. Pour olive oil into the pan with the garlic, and cook on medium heat until garlic is fragrant ( don't let it burn, or it will become bitter)
  5. Add tomatoes, and lower the heat stirring frequently
  6. Stir in the basil. Let the sauce simmer for about 20-25 minutes. Add more olive oil if it starts to dry up.
  7. Add your pasta into the sauce and mix together, so the sauce has coated all of the noodles
  8. Plate the pasta and add the pine nuts on top, and any remaining basil.
  9. Add Parmesan cheese for added flavor if you would like
  10. Enjoy!
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