Pbenjay's Blog

Tuscan Whole Wheat Pasta

Saturday night supper was pretty damn good if I say so myself.   I didn’t think I would jump on the all things Tuscan are good bandwagon, but I seem to hitching a ride here and there.  Last week, Wegman’s sent out their Menu Magazine and the theme of this Fall edition is Mediterranean Fresh Italian – The Flavors of Tuscany/Benefits of the Mediterranean Diet.  I’m sure everyone of you has read and heard about this diet, it has been around for years. 

The Mediterranean Diet is about eating more fruits and veggies, whole grains, seafood, a glass of wine, and good fats-like olive oil.  Pasta, dairy and meat are part of it too, but with smaller portions – more like side dishes than main courses.  It all sounded fine until they got to the pasta being a side dish instead of the main course.  So, much like practicing Cafeteria Catholicism where one picks and chooses which ideologies and Vatican rulings they will adhere to, I decided to follow the recipe for this delicious vegetarian pasta dish BUT of course it was the main course.

Tuscan Whole Wheat Pasta

2 TBS olive oil

2 Leeks  or 8oz. pkg. finely chopped

2 Cloves of garlic, minced

1 Medium fennel bulb, cleaned, trimmed, cored, 1/2 ” dice

2 Jars of Wegman’s Tuscan tomato sauce*

1 lb Whole Wheat Penne Rigate**

1/2 tsp salt

1 Bag of Baby Arugula (5oz)

4 TBS of Parmigiano-Reggiano cheese

Directions

Heat oil in braising pan on MED heat, add leeks and garlic.  Cook, stirring about 2 minutes until translucent.  Add fennel, reduce heat to LOW.  Cook 10 minutes until softened.  Add sauce, stir.  Let simmer 5 minutes.

Add cooked pasta, 1 cup of reserved pasta water and salt.   Simmer 2-3 minutes.  Add arugula, toss and top with Parmigano-Reggiano cheese.

Season with salt and pepper.  Serve with extra grated cheese.

This is recipe is from Wegman’s Menu Magazine

* Wegman’s sells Tuscan sauce in a 17 oz. jar.  I purchased 1 jar as it is a little pricey;  The ingredients are basically tomatoes, onion, basil.  It is darker than most jarred sauces which I think may be because it is cooked down to a richer sauce.  I bought a jar of Chunky Marinara (twice the size, half the cost).  I used half of the Marinara sauce and added a little more basil.

** The recipe calls for Whole Wheat pasta so I thought “okay I’ll try it because maybe the sauce has enough flavor to overcome the cardboard taste and texture of whole wheat pastas.  WRONG!   I know it’s healthier but that pasta is dismal tasting.  I can only imagine how fantastic this dish would have been with a nice Barilla penne.  Never again….