Simple perfection. That is how we would describe our recipe for Garlic Tomato Spaghetti, which includes a homemade marinara sauce using the humblest ingredients that fit together so wonderfully. Gather the tomatoes, onion, garlic, basil, and thyme to make this Italian classic in less than 30 minutes.
1 cup onion
1/4 cup fresh basil, chopped
28 ounces canned whole tomatoes
8 ounces whole wheat spaghetti noodles
4 tablespoons garlic, minced
¼ teaspoon dried thyme
Bring a large pot of water to boil and cook spaghetti according to instructions on package.
Add 1/2 cup water, onion, garlic and thyme to a pan. Cover and cook over medium-low heat about 5-7 minutes.
Meanwhile, place canned tomatoes into a bowl and gently crush with fork or hands. When garlic is fragrant, add tomatoes to the pan. Partially cover and simmer over medium heat. Skim off any foam produced by the cooking tomatoes.
When al dente, drain pasta while reserving 1/4-1/2 of the water used for cooking. Add water to the sauce and stir, then add drained spaghetti to the sauce.
Taste and adjust seasonings as desired. Remove from heat and serve.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.