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 raisins and sautéed cauliflower 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.
The anchovies add tremendous flavor to this dish without imparting fishiness; do not omit them. Adjust the amount of lemon juice to suit your taste. Our favorite brand of whole-wheat spaghetti is Bionaturae.
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