Simple Tomato Whole-Wheat Pasta

This is a plain, forgiving tomato sauce built with whole-wheat pasta's particular timing and texture in mind, rather than a refined pasta recipe applied without adjustment.

The method

Boil the pasta in well salted water, checking a minute or two before the pack time given whole wheat's narrower al dente window.
Build the sauce separately, onion softened in oil, garlic added briefly, then chopped or pureed tomato simmered until it thickens rather than staying watery.
Season simply, salt, a small pinch of sugar to balance the tomato's acidity, and dried herbs or fresh basil if you have it.
Reserve some pasta water before draining and use it to loosen the sauce if it has thickened too much by the time the pasta is ready.
Toss the drained pasta straight into the sauce rather than serving them separately, so the strands absorb some of it as they finish.

Picked this week

Pasta for this recipe

Bagi Farm II · Bagi

Pasta Banshi Wheat

$1.04 · 500 GM

Our standards

Tomato pasta questions

Can I use canned tomato instead of fresh?: Yes, either works well. Canned tomato often needs a slightly shorter simmer since it is already partly cooked down.
Why add sugar to the sauce?: A small pinch balances tomato's natural acidity. Skip it if your tomatoes are already sweet enough on their own.
Can I make this sauce ahead of time?: Yes, it keeps well refrigerated for a few days. Reheat gently before tossing with freshly boiled pasta.
Which wheat pasta variety suits this sauce best?: Banshi is a reliable everyday choice here, though Kathiya works well too if you want a firmer bite under the sauce.

Comments

Loading comments…