Name: Simple Rustic Pasta
Cook time: 20 min
Total time: 20 min
Ingredients: ¾ pound of whole wheat pasta (I used Capellini); 2 tablespoons olive oil; 3 medium onions, thinly sliced; 3 small carrots, cut into 1/8 inch coins; 4 celery stalks, diced; ½ cup shoyu, tamari, or soy sauce (I always opt for low-sodium), plus extra for the end; 4 garlic cloves, finely chopped or thinly sliced; 1 small head green cabbage, halved, cored, and cut into ½ inch pieces; 1 ½ teaspoons salt; 1 ½ teaspoons garlic powder; ½ teaspoon black pepper; ⅔ cup marinara sauce of choice

Adapted from Alicia Silverstone’s recipe for Rustic Pasta, this dish is simple, quick, healthy and compassionate, but also sticks to your ribs, fills you up, and tastes like home.

¾ pound of whole wheat pasta (I used Capellini)

2 tablespoons olive oil

3 medium onions, thinly sliced

3 small carrots, cut into 1/8 inch coins

4 celery stalks, diced

½ cup shoyu, tamari, or soy sauce (I always opt for low-sodium), plus extra for the end

4 garlic cloves, finely chopped or thinly sliced

1 small head green cabbage, halved, cored, and cut into ½ inch pieces

1 ½ teaspoons salt

1 ½ teaspoons garlic powder

½ teaspoon black pepper

⅔ cup marinara sauce of choice

Bring large pot of water to a boil and cook pasta according to directions for al dente. Reserve ½ cup of pasta water.

Heat oil in extra large skillet over medium high heat. Add onion, celery, and carrots, and cook until onions are translucent. Add garlic, tamari, and salt, and garlic powder. Cook for another 4 minutes or until some of the tamari is absorbed into the vegetables.

Add cabbage to vegetable mixture and sauté for another 5 to 6 minutes until softened a bit. Lower heat, add pasta, tomato sauce, black pepper, and a few more dashes of tamari and toss over low heat for a couple minutes until the pasta is coated in light sauce. Add some reserved pasta water to loosen pasta, if needed. (I didn’t need to.) Serve in big bowls.