Published March 1, 2010. From Cook's Illustrated.
We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with sun-dried tomatoes and sautéed zucchini provides a nice counterpoint to the whole-wheat pasta’s hearty texture. Starch from some added pasta liquid thickens the sauce and helps it cling to the spaghetti. A sprinkling of freshly grated Pecorino Romano, which our tasters preferred to the more subtle Parmesan, adds a salty tang to a simply sauced whole-wheat spaghetti recipe.
Chop the basil at the last possible moment to prevent it from discoloring.
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