This is a wonderful side dish to serve with parmesan encrusted chicken, oven fried chicken, or oven roasted whole chicken. This versitle pasta dish can be served on its own, as a meatless entree. Serve with a delicious salad and you’re set. You can also add just about any other ingredients you like, spincah, arugula, shredded roasted chicken, the possiblites are endless! It is super simple, as easy as any processed pasta or rice dish. This recipe goes together in 10-15 minutes. If you use the Barilla whole grain spaghetti you get 6 ounces of fiber per serving, it’s a very easy way to sneak fiber into the pickiest eater’s diet!
1 pound whole wheat spaghetti (I like barilla whole grain)
3 tablespoons olive oil
4 large cloves garlic, finely chopped
1 teaspoon dried oregano
¼ cup tomato paste
2 cups pasta water
½ teaspoon salt
¼ cup Parmesan cheese
1) Undercook pasta by 2 minutes according to package instructions. (if cook time is 6 minutes cook for 4) Reserve 2 cups of cooking liquid before draining.
2) While pasta is in colander draining, put pasta pot back on the stove over medium heat and add olive oil, garlic, and oregano. Cook 1 minute and add tomato paste, stir well to incorporate paste into oil and garlic mixture. Add water and salt, simmer for 3 minutes.
3) Add undercooked pasta to tomato/garlic mixture over medium heat, cook for about 2 minutes. Add parmesan cheese. Serve with additional cheese if desired. Makes about 8 one cup servings.
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