Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that's not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 teaspoon sugar or honey in with the sage and olives.
Ingredients
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1/2 pound whole-wheat spaghetti
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3 tablespoons olive oil
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4 large garlic cloves, peeled, halved, and sliced (3 tablespoons)
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1 1/2 pounds ripe tomatoes, coarsely chopped (6 cups)
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3/4 cup cooked chickpeas
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2 tablespoons fresh chopped sage, plus more leaves for garnish
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2 tablespoons chopped kalamata olives
Directions
1.
Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2.
Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3.
Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
Nutrition information
Calories 258, Total Fat 9 g, Saturated Fat 1 g, Sodium 148 mg, Carbohydrate 40 g, Fiber 8 g, Protein 9 g, Sugars 5 g.
Percent Daily Values are based on a 2,000 calorie diet
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