Brown Rice Spaghetti with Homemade Marinara (in 15 minutes!)

I love this sauce recipe!  I found it while doing a little detox (wheat, sugar, and dairy-free) as a beginning to the Harcombe Diet (I'll post about it later).  I've since discovered the awesome-ness that is brown rice pasta.  It cooks and tastes just like that delicious, but oh so bad for you, white pasta.  The plus is that it's a whole grain pasta and is much lighter than whole wheat pasta.  But the best thing about this recipe is the sauce.  I was amazed at how easy and tasty this sauce was in just 15 minutes; ok, 20 if you include prep time. 

It's prepared just like a standard sauce, you saute onions and garlic until cooked, add tomatoes and basil and simmer.

As the sauce is simmering, cook the pasta and prep the salad.  This dinner was on the table 30 minutes after I walked through the door after work.  I love dinners that take so little time, are delicious, and nutritious.  I'm also not ashamed to say that I went back for a second helping, AND packed some up for lunch the next day for myself and my not-so-little man. 





I served this with a spinach salad and yogurt herb dressing.

15-Minute Marinara Sauce

Adapted from The Harcombe Diet

2 tablespoons olive oil - I used a Herb d'Provence infused oil

1 onion, finely chopped
1 clove garlic, crushed
1 14oz can chopped tomatoes - I used fire-roasted tomatoes
Fresh Basil to your liking

Salt & ground black pepper

Method:
1) Heat the olive oil in a large frying pan.
2) Fry the onion and garlic until soft (2-3 minutes) and then add the chopped tomatoes. These will take approximately 2 minutes to warm through.
3) Add the basil, salt & pepper and you can then serve immediately or leave the sauce to simmer until some pasta is cooked (10-15 minutes).

Also, find this post at Healthy 2day Wednesdays, Raising Homemakers, What's Cooking Wednesdays, Whole Food Wednesdays, My Meatless Mondays, Made from Scratch Mondays, Becoming Lydia, Makin' Your Crave Mondays