This hearty pasta dish is topped with a simplified version of a traditional Italian olive and tomato sauce. Because the sauce is brimming with chunks of vegetables, you needn’t use an inordinate quantity of pasta. Be sure to choose an organic whole-wheat pasta, not one that has been made from refined flour. Use whole-wheat fettucine if you prefer.
Recipe information
Yield
serves 4
Ingredients
Preparation
Preheat a large nonstick skillet over medium heat. Add the oil and onion and cook, stirring constantly, until the onion is golden and soft, about 5 minutes. Stir in the garlic and continue to cook and stir until it gives off an aroma, about 30 seconds. Add the wine and cook for 1 minute. Stir in the tomatoes, olives, basil, and red pepper flakes. Cook until a thick sauce forms, 15 to 17 minutes. Meanwhile, bring a large pot of water (about 8 cups) to a boil. Stir in the pasta and cook to desired doneness, 8 to 9 minutes. Drain the pasta and return it to the pot. Add the sauce and the Parmesan cheese, and toss to coat.
