Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
Sage and tomatoes pair beautifully in this light pasta sauce. Firm Roma tomatoes are your best bet here for a sauce that's not too watery. If early-season tomatoes make the sauce taste too acidic, stir 1 tsp. sugar or honey in with the sage and olives.
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved,
and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely
chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more
leaves for garnish
2 Tbs. chopped kalamata olives
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Thanks to The Vegetarian Times for permission to include this recipe at The CC Palate!