Whole Wheat Spaghetti with Black Tomato Sauce

Whole Wheat Spaghetti with Black Tomato Sauce

This recipe serves four, with leftover sauce, which you will be tempted to eat out of the air tight storage container in the fridge before it can make another meal

Saute two cloves of garlic, sliced, in best quality olive oilover a medium heat in a relatively deep pot so it doesn’t splatter all over creation when you add the tomatoes

Once slightly golden, add 1 large can of best quality Italian San Marzano tomatoes

Stir them in and crush them a bit

In a frying pan cover the bottom with best quality olive oiland add ½ cu of walnuts, roughly chopped, over a medium flame 

The goal here is to sautee the walnut pieces to a point of smelling like popcorn and having a medium darkening without ever burning

The tomatoes don’t need much watching for now, just stir once in a while and watch them cook evenly

The walnuts, however, need a continual careful watch and stirring

Once you feel they are ready, stir the walnuts into the cooking tomatoes

It will be very noisy 

Then add a whole bunch of fresh basil leavesand stir

Salt to taste

Cook another 10 minutes over a low flame, adding ¼ cup best quality olive oil

Always cook pasta for 1 minute less than what the package says in at least as much salted water as recommended and drain but do not rinse with cold water

In this case I suggest you try a 1 lb box of whole wheat Italian spaghetti

Serve the pasta in wide deep pasta bowls with a scoop of sauce on top

Drizzle a bit more of the olive oil on each serving and top with some thin shavings of Parmesan