Cookaholics Bulletin Board

Trying to eat more wheat/whole grain pasta. But I'm not excited about marinara on whole grain pasta?
Does anyone have suggestions for sauces that better compliment the nutty wheat flavor? I guess my taste is old fashioned, I like marinara with regular pasta.

Any yummy suggestions? TIA

EN
I have switched almost exclusively to whole wheat pasta since I found Whole Foods own 365 brand (doesn't get mushy and disintigrate) I still like it with homemade marina, but sometimes I will do a much lighter sauce like one of Marcella Hazan's Summer Sauces (carrot, onion , garlic fresh tomato all cook slowly and run through a food mill...finish with olive oil and herbs of your choice...I like basil). I am not a fan of cream sauces but do like a good vodka sauce on the ww pasta. If I don't feel like making sauce, Spinelli's Vodka Sauce (available at Whole Food and I just spotted it at Costco) is terrific. They are a Denver company, so they may only be available at these outlets in CO, I don't know...if you see them, try them.
I would imagine a good roasted garlic/oliv oil sauce would work well and so would a good clam sauce.
My thoughts
Ilene

That is definitely what immediately came to my mind as well. Or pasta "with sand".

A simple sauce of sauteed garlic in extra virgin olive oil, red pepper flakes, herbs, etc. with some pasta cooking water and/or dry white wine and/or low sodium chicken broth works well.

CI's Pasta with Garlic Oil and Toasted Breadcrumbs is great with both white and whole grain pasta (I use linguine).

Also, soft goat cheese mixed with some Parmigiano Reggiano, fresh basil, and black pepper, along with a little milk to thin it - it's delicious. First I saute some garlic and mushrooms, toss in the pasta, remove from the heat, and add the goat cheese mixture. I usually use fettuccine for this one.

I love love love this dish - I've never made it with whole grain pasta, but it should be good:
PASTA WITH ROASTED VEGETABLES AND GARLIC BROTH
http://www.epicurious.com/recipes/food/views/101816

Thank you for the suggestions. I've never tried Marcella Hazan's recipes. Her sauce seems amazingly simple, will give it & the roasted veg sauce a try. I have made CI's garlic, olive oil & bread crumb recipe suggested. Just didn't think about it with ww pasta.

Hi,

Salmorra Sauce is wonderful on pasta. This is from Jose Garces:

Salmorra - Smoky tomato garlic sauce Makes 2 cups

1 tablespoon Spanish extra-virgin olive oil
12 whole garlic cloves, peeled
3 ñora chili peppers (or any other dried sweet chile pepper), seeded or 2 mild New Mexico peppers finely chopped.
16 ounces canned plum tomatoes, drained or two small plum tomatoes or 1 pemiento, minced and 2 tsps. sweet pimentón
1 teaspoon sugar
1/8 teaspoon sweet pimentón (Spanish smoked paprika)
2 Tablespoons minced parsley
1 teaspoon lemon juice
extra EVOO to adust flavor and texture

Heat the oil in a medium pot over medium heat. Add garlic and sauté until soft, about 2 minutes. Add the chili peppers and toast, stirring, for about 3 minutes, then, add the tomatoes and sugar. Cook for 15 minutes or until the tomato liquid evaporates. Stir in the parsley and pimentón. Transfer the mixture to a blender and purée. Pour into a bowl, and season to taste with lemon juice, salt and EVOO.

If you need the recipe for Hazan's sauce send me a PM
ilene

I would think a good carbornara would stand up well to whole wheat pasta -- the smokiness of the bacon and the nuttiness of the wheat appeals to me.

I like to do bold pastas with things like feta, kalamatas, sundried tomatoes, garlic, etc. WW pasta would work well with those kinds of flavors.

Amy