The secret to this mouth-watering dish? High-quality ingredients and patience. You’ll taste the difference with slow-roasted tomatoes in every bite. Trust us, it’s worth the wait — and not only for the delicious taste!
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Tomatoes are loaded with lycopene, a phytochemical that has been shown to reduce the risk of several types of cancer; and it’s absorbed better in cooked tomatoes. With nutty-flavored whole-wheat pasta and your lovingly prepared sauce, this is sure to be a family favorite.
2.5 pounds ripe Roma tomatoes
8 garlic cloves
3 tablespoons extra virgin olive oil
1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
12 ounces whole-wheat spaghetti
Makes 4 servings (about 1 1/2 cups)
Calories: 450
Total fat: 12 g
Saturated fat: 2 g
Trans fat: 0 g
Protein: 15 g
Carbohydrate: 77 g
Fiber: 14 g
Sugar: 11 g
Cholesterol: 0 mg
Sodium: 260 mg
Gluten-Free Alternative
For extra veggie goodness (and a gluten-free alternative), swap the whole-wheat pasta with spaghetti squash. Cut one whole spaghetti squash in half and scoop out the seeds; lightly brush with 2 teaspoons of olive oil and add 1/4 teaspoon salt and 1/4 teaspoon pepper to season. Roast the squash, flesh down, at 450° F for 30 to 40 minutes until cooked. When squash is cool enough to touch, scoop out the strands and top with your tomato sauce.
Nutrition facts (per serving)
(about 1 ½ cups)
Calories: 90
Total fat: 3 g
Saturated fat: 0 g
Trans fat: 0 g
Protein: 3 g
Carbohydrate: 15 g
Fiber: 5 g
Sugar: 9 g
Cholesterol: 0 mg
Sodium: 135 mg
— Developed by Sara Quessenberry for Cleveland Clinic Wellness.
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