Spaghetti Marinara

July 21, 2009

On Top of Wild Rice Spaghetti

On Top of Wild Rice Spaghetti

Wild rice pasta is a complex carbohydrate that’s really satisfying, and you’ll barely notice that it’s not regular old wheat pasta. The big plus is, other than being gluten-free, wild rice pasta is high in protein, fiber and vitamin B. You can use any shape of wild rice pasta that you like, there are a number of different shapes including spaghetti, radiatore and penne. As for the simple and quick tomato sauce there are two things you can do to make it taste rich and long-simmered. First, and most importantly, don’t chintz out on the tomatoes – treat yourself to a tin of organic San Marzano tomatoes, it makes all the difference. And second, toss in a couple more vegetables than just onions.

Serves 6

1 – 454 g package of organic brown rice spaghetti, cooked according to package directions

2 tablespoons extra-virgin olive oil

1 medium yellow onion, chopped

1 rib of celery, diced

1 small carrot, diced

4 cloves of garlic, sliced

1/4 – 1/2 teaspoon dried chili flakes, optional

1 – 796 ml tin of San Marzano tomatoes*

1 small bunch of fresh basil, leaves rolled tightly together and sliced into thin ribbons, called chiffonade, or 1/2 teaspoon dried basil – set aside a little fresh basil for garnish, if you wish

1/2 teaspoon sea salt

Heat a large skillet over medium heat and pour in the two tablespoons of olive oil. Let warm and add chopped onions, celery and carrots. Sauté for about five minutes, stirring occasionally. Add the garlic and chili flakes, if using. Continue to cook vegetables until thoroughly softened but not crisped. Stir in tomatoes, basil and sea salt. Let simmer for at least ten minutes, and up to half an hour over low heat, stirring every now and then. Taste for seasoning. Ladle about one third of the tomato sauce over the warm, cooked pasta and toss to coat. Divide pasta amongst dishes, and then top each with a little of the remaining sauce. Garnish with fistfuls of stinky, delicious parmesan fine ribbons of fresh basil. Speaking of basil, if you don’t want to make tomato sauce you could toss wild rice pasta with yummy pesto.

* If it says D.O.P. on your tin you bought authentic San Marzano tomatoes – it stands for Protected Designation of Origin


4 Responses to “Spaghetti Marinara”

  1. courtney said

    i love this site it helps me plan my lunches for the week. thanks dawne
    you’re the best
    would this be a good way for me to carbload???

    • dawnegourley said

      I think this meal is full of quality carbohydrates. But Courtney, you tend to avoid grains before long runs, right? Maybe for you a sweet potato or a yam is better to carb load on.

  2. jevanshead said

    Yum. This looks delicious. Courtney I would have to agree with Dawne on this one, you should go with the potato or the yam.

  3. JenG said

    Ditto and ditto! Looks delicious Dawne – even without the stinky parmesan : )

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