Exactly what we want to eat for dinner.
I am not someone who ever feels bad about eating a big bowl of pasta for dinner. But I feel downright virtuous when that pasta is whole-wheat. It’s a win-win, since I get the whole-grain experience of, let’s say, farro, in a fraction of the time that it would take me to cook whole farro. And I can twirl it on a fork.
That said, I’ve noticed that simply putting my usual homemade tomato sauce on it just doesn’t work because whole-grain pasta is so nutty and intense that it drowns out whatever flavors you add. But if you trade in marinara for a stronger sauce, like a puttanesca or amatriciana, suddenly it's balanced.
At this point I have to come clean—in case she happens to find this post—and say that the sauce is actually inspired by my wife, whose mom used to make something similar. The first time she cooked it for me, I thought it was a little Frankenstein.
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