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I think the carbohydrate police are going to be showing up to my house pretty soon. I’m really trying hard not to buy anything but organic meats, grass fed beef and wild caught sustainable fish, but my schedule has not been cooperating on the subject of driving up to get those products (it’s about 40 minutes to get to the beef place, and the seafood place isn’t open the day we travel to that town for guitar lessons) – so whole wheat pasta it is (salads too- I promise!)
We switched this one up a little bit with some old school ingredients.
- 2 packages Pomi Tomato and Basil
- 1 package Pomi Tomato Sauce
- 2 packages whole wheat linguine
- 1 med onion chopped
- 5 cloves garlic chopped
- a big pinch red pepper flake
- a big pinch oregano
- a big pinch basil
- a big pinch parsley
- olive oil
- 1/2 cup balsamic vinegar
- salt and black pepper to taste
- fresh mozzarella pearls
Put up the salted water for pasta, cook pasta according to packaged directions and heat a large dutch oven to med/high heat. Pour olive oil to cover the bottom of the pan and when it ribbons add your red pepper flake and dried herbs. Let them sizzle for a couple of minutes till they get really aromatic.
Add the garlic and onion and saute, stirring frequently until they’re shiny and translucent.
Lower the heat and add all your tomatoes, making sure that you stir it frequently while the temperature lowers, you don’t want burnt tomatoes on the bottom of your pan. When the tomatoes are heated up, add the balsamic vinegar.
Drain your pasta.
Because we make so much of this, we can’t put the pasta into the sauce, so what I do is after I drain the pasta, I run the pasta pot under cold water, just till it’s no longer scalding hot. I put it back on the stove with no heat under it, ladle a bit of sauce to cover the bottom of the pot, add the pasta back in and then pour the rest of the sauce on top. Toss with tongs to get everything combined.
If you’re using firm mozzarella, add it now, but since I used fresh which would disintegrate in that big, hot pot, I plate each serving and then put a few pearls on top. When you toss them in, they’ll melt beautifully, maintaining that delicate fresh mozzarella taste.
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