Whole Wheat Pasta (Recipe)

Jan 22, 2023

Whole Wheat Pasta (Recipe)


✅ 6 ounces (2 cups) whole grain fusilli or rotini pasta

✅ ⅓ cup extra-virgin olive oil (I use Kasandrinos)

✅ 1 15oz can low-sodium diced tomatoes partially drained

✅ 1 15oz can kidney beans or chickpeas (drained and rinsed)

✅ ½ teaspoon fine sea salt

✅ Several sprigs of fresh basil (enough for 2+ tablespoons chopped)
✅ 4 tbsp Parmesan cheese


1️⃣ Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside

2️⃣ While the pasta is cooking, combine the olive oil, tomatoes and salt in a large, non-reactive skillet or Dutch oven over medium heat. Cover the skillet (use a baking sheet if you don’t have a better lid). Cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins and the olive oil has a light red hue (about 6 to 12 minutes).

3️⃣ Remove the skillet from the heat and stir in the cooked pasta. Let the mixture cool for a few minutes while you chop the basil. We don’t want the cheese to melt on contact, so wait to proceed to the next step until your pasta is lightly warm (not hot).

4️⃣ Open the beans and rinse well. Stir the basil into the pasta. Add the vinegar, then taste and add additional vinegar and/or salt, if it doesn’t quite taste spectacular yet. For best flavor, let the mixture rest for about 20 minutes, so the pasta can absorb some of the sauce. Or, refrigerate it for future use.

5️⃣ This salad will keep well in the refrigerator for up to 4 days. Leftovers are great chilled or at room temperature. You can also reheat the pasta.


Servings : 4
Ready in : 10-20 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean

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