2 c cooked spaghetti – I use Pasta Joy Gluten Free Spaghetti which is by far the best I have used and made it’s from whole grain brown rice. If you aren’t gluten intolerant obviously use whatever whole grain pasta you choose!
1 small onion, chopped
2 tsp minced garlic
1/2 tbsp olive oil
1 14.5oz can of drained diced tomatoes
1 tbsp dried basil
1/2 tbsp Italian seasoning
1 tsp black pepper
1 tsp salt
1tbsp sugar (or use 1-2 packets of Splenda, or omit it altogether, I like a slightly sweet sauce so I add it)
Grated parmesan (optional)
Directions:
Heat olive oil in a large non-stick skillet over medium high heat. Add onion and garlic, cook until onion is tender about 5-7 min. Pour in the diced tomatoes, basil and Italian seasoning. Add black pepper, salt and sugar to taste. Allow the mixture to simmer on low heat for about 8 min to let the flavors marry. Add in the pasta and allow it to heat through about 5 min. Split into two servings and top with grated parmesan if desired.