Chicken Meatballs, Herbed Tomato Sauce and Whole Wheat Spaghetti

Ingredients

• 2 tbsp olive oil (extra virgin)
• 1 pcs yellow onion (medium, finely chopped)
• 4 pcs garlic (cloves, minced)
• 800 g crushed tomatoes (one large 28 oz can, no salt added)
• 1 tsp dried oregano
• 0.5 tsp black pepper (freshly ground)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 0.5 cup fresh basil (packed, roughly chopped)

Instructions

1. 1

   Sauté the aromatics

   • Heat the olive oil in a large pot or Dutch oven over medium heat.
   • Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
   • Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
2. 2

   Simmer the sauce

   • Pour in the can of no-salt-added crushed tomatoes.
   • Stir in the dried oregano, black pepper, and optional red pepper flakes.
   • Bring the sauce to a gentle simmer, then reduce the heat to low.
   • Cover partially and let it cook for at least 15-20 minutes, stirring occasionally, to allow the flavors to meld. For a deeper flavor, simmer for up to an hour.
3. 3

   Finish with fresh basil

   • Turn off the heat.
   • Stir in the chopped fresh basil.
   • Let the sauce sit for a few minutes for the basil flavor to infuse.
4. 4

   Serve or store

   • Use the sauce immediately with your favorite pasta, on pizza, or in other recipes.
   • Alternatively, let it cool completely before storing.

Ingredients

• 227 g whole wheat spaghetti
• 1 tbsp salt (for pasta water)
• 1 tsp olive oil (optional, for tossing)

Instructions

1. 1

   Boil the water

   • Fill a large pot with 4 quarts (about 16 cups) of water.
   • Add the salt and bring the water to a full, rolling boil over high heat.
2. 2

   Cook the spaghetti

   • Add the whole wheat spaghetti to the boiling water. Do not break the pasta; it will soften and submerge within a minute.
   • Stir the pasta for the first minute to prevent it from sticking together.
   • Cook for 9-11 minutes, or according to package directions, until it is 'al dente' - firm to the bite.
3. 3

   Drain and finish

   • Just before draining, carefully scoop out and reserve about 1/2 cup of the starchy pasta water. This is great for thinning out sauces later.
   • Drain the spaghetti in a colander. Do not rinse the pasta, as the starch helps the sauce adhere.
   • If not using immediately, toss the spaghetti with the olive oil to prevent it from clumping together.
4. 4

   Serve

   • Serve the warm spaghetti as a base for your favorite sauce and meatballs.