Spaghetti with Marinara Sauce



  • 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


  1. 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.

  2. 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.

  3. Add in crushed tomatoes and salt.  Bring to a low simmer.  Pour in the reserved pasta water, and simmer for 5 minutes.

  4. 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