Spaghetti al Forno with a Healthy Twist


Super pleased how whole-grain pasta adds a new level of health to this simple pasta dish


22 mls olive oil, plus more for drizzling
1 small onion, finely chopped
2 carrots, peeled and finely chopped
1 stalk(s) celery, finely chopped
4 clove(s) garlic, minced
1 can diced tomatoes
Salt and freshly ground pepper, to taste
227 grams whole wheat spaghetti or linguine
30 mls chopped flat-leaf parsley
1 large pinch red pepper flakes
180 mls grated Parmesan cheese
30 mls whole wheat breadcrumbs


1. To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.
2. Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.
3. Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.


Happy Nom Nom

Xo Team Scoop


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s