- 12 ounces uncooked whole wheat thin spaghetti noodles*
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon Italian seasoning
- 1 (28-ounce) can crushed tomatoes with basil
- 1 teaspoon salt
Bring a large pot of water to a boil. Add pasta; cook until al dente, probably 6 minutes. Reserve 1/2 cup of the cooking liquid. Drain.
While the pasta cooks, place olive oil, garlic, and Italian seasoning in a cold skillet. Turn the heat to medium, and heat until garlic begins to sizzle.
Add in crushed tomatoes and salt. Bring to a low simmer. Pour in the reserved pasta water, and simmer for 5 minutes.
Add the cooked pasta directly to the skillet, tossing to coat completely with marinara sauce. Or, place pasta on a plate and top with a large spoonful of sauce.
*Feel free to substitute your favorite whole grain pasta. Brown rice and quinoa noodles make for a great gluten free option.
Adapted from deliciouslyorganic.net