Bring water to a boil in a large pot, add salt and a little oil.
Add pasta and stir to prevent it from sticking.
Cook for 7-8 minutes or until Al Dente.
Drain and serve with your favorite sauce.
*recipe from divella.it
350 g Whole Wheat Spaghetti Ristorante
350 ml Tomato Passata (or tomato purée)
1 clove of garlic
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste
In a saucepan, combine 2 ladles of tomato sauce with 2 ladles of water and boil.
In a large iron pan arrange the uncooked spaghetti and toast for a few minutes, then add the oil, garlic, and fresh chili into pieces; leaving it brown again for another 3 minutes.
Add 2 ladles of tomato sauce diluted in boiling; leaving softly the pasta before removing garlic and chili. With a wooden spatula spread the pasta along the edges to create a space in the center and, later, pour a ladle of thick sauce and then adding another ladle of gravy diluted.
Bring the spaghetti at the center of the pan, repeating the maneuver until the noodles are cooked, it is important to touch the noodles as little as possible and to work on the edges of the pan.
Add another ladle of thick sauce, raise the temperature and without touching spaghetti, let it cook for a few minutes without being afraid to burn everything; turn off the flame and distribute the pasta in individual dishes, taking care to distribute the pasta below slightly burnt in all the dishes.
Serve and enjoy!
Durum whole wheat semolina.
*Allergen information: contains wheat.
Whole wheat spaghetti is an excellent source of fiber, relatively higher than the refined one. Every hundred-gram serving provides 24% of the daily recommended value. It is also relatively lower in calories, carbs, and fat while higher in most micronutrients especially manganese and selenium.
Optimize the nutrition content of your whole-wheat spaghetti by mixing it with salmon, basil, and lemon. Or toss with heart-healthy fats with a vegetable sprinkle.
Storage: Store in a cool dry place in an airtight container.