Whole Wheat Pasta and Pomodoro Sauce

A simple vegetarian meal that can be on the table in less than 30 minutes! Pomodoro Sauce is a quick, fresh alternative to a traditional marinara sauce and is a great way to use the abundance of tomatoes during the summer months. Use whatever fresh herbs you have on hand- basil, parsley, or even thyme or rosemary- or a combination of a few. This is a great beginner recipe for kids and it’s a crowd pleaser all around!

Whole Wheat Penne Pasta and Pomodoro Sauce | www.eatsparkcity.org

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Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 6-8


  • 4 Garlic Cloves, Minced
  • 4 Tablespoons Onion, Diced
  • 4 Tablespoons Olive Oil
  • 4-6 Tomatoes, Chopped (about 4 cups)
  • 6 Tablespoons Fresh Herbs (Oregano, Basil, Parsley), chopped Salt and Pepper, To Taste
  • 6 Cups Uncooked Whole Wheat Pasta, cooked for serving


    Cook the Pasta:
  1. 1. Bring 4-6 quarts of water to a rolling boil, add salt to taste.
  2. 2. Add contents of pack to boiling water.
  3. 3. Return to a boil. For authentic “al dente” pasta, boil uncovered, stirring occasionally for 11 minutes.
  4. 4. Remove from heat and drain using a strainer.
  5. Make the Pomodoro Sauce:
  6. 1.While the water for the pasta is coming to a boil, cut and chop garlic, onion, tomatoes and herbs.
  7. 2. In a saucepan over medium heat, sauté garlic and onion in oil for 2 minutes.
  8. 3. Add tomatoes and herbs, continue to cook for 5 minutes until the tomatoes soften.
  9. 4. Season with salt and pepper. 5. Serve over pasta.