Rustic Home Spaghetti

This is one of my basic go-to pasta dishes. The cabbage and canned diced tomatoes are a great, tasty alternative to regular pasta sauce–and cheaper too. In the summer I sometimes use fresh tomatoes instead of canned.

Ingredients (serves 2 to 4)

1 clove garlic, pressed

1 large shallot, chopped

1/4 to 1/2 medium to large green cabbage, chopped

1 to 2 cans diced tomatoes

Salt and pepper, to taste

Brown rice spaghetti pasta (I use Tinkyada)


1. Bring a pot of water to boil. Add the brown rice spaghetti pasta and cook according to the instructions on the package (it usually takes about 15 to 20 minutes). Stir occasionally.

2. In a separate, large skillet, heat some olive or vegetable oil. Add the garlic and shallot. Saute for 5 minutes or until the shallot is tender.

3. Add the chopped cabbage to the skillet, stirring occasionally. Cook for about 5 to 7 minutes, until the cabbage is starting to get tender.

4. Add the canned tomatoes in their juice. Cover and stir occasionally for 5 to 7 minutes until the sauce simmers and the cabbage is tender. Salt and pepper to taste.

5. Using a colander or strainer, drain the cooked pasta, running it under cold water for a few seconds.

6. Prepare a bowl with a third or half full of pasta, and top with a generous amount of the veggies. Enjoy!


Tags: , , , , , , , , , ,

Categories: Main dish, Pasta


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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