When getting accustomed to whole grain pasta, capellini is a good place to start.  Its thin light strands keep it from tasting heavy  The notes below link to a good online source in case a whole grain version isn’t available in your locale.  Note that this sauce is a drier, chunkier one, rather than a soupier, smoother spaghetti sauce.  If it seems too dry, splash on a little high-quality olive oil at the table.        

Ingredients

Instructions

8 oz. whole grain capellini

Cook Pasta  Cook pasta according to package instructions, then drain and return to pasta pot and cover with lid.

1 Tbsp. olive oil

1 large head garlic (12-16  cloves), minced

1/4 tsp. chili flakes (more to taste)

LOW-HEAT SAUTE Garlic  While waiting for pasta water to boil and pasta to cook, prepare sauce:  In a large, deep saute pan or soup pot, combine olive oil, garlic and chili flakes.  Warm over medium-low heat just long enough to very lightly brown garlic, about 10 minutes.  Stir every couple minutes to prevent burning.    

1 tsp. each dried leaf thyme

1 tsp. dried leaf oregano

4 15-oz. cans Muir Glen or other high-quality diced tomatoes, drained (reserve juice)

Sea salt and freshly ground pepper, to taste

1 tsp. sugar

Add Spices and Tomatoes; Simmer Stir thyme and oregano into garlic mixture and cook another 1-2 minutes, just to impart flavor into oil.  Stir in drained tomatoes, salt, pepper and sugar until thoroughly combined.  Simmer over low heat, uncovered, for 10 minutes.  

4 cups leek rounds cut from white parts only, below the “dirt band” (approximately 2-3 large leeks)  {{LINK]]

¼ cup chopped Kalamata or other strong black cured olive (optional)

½ to 1 lb. uncooked, peeled and deveined shrimp, (thawed and drained, if frozen)

Zest of 1 lemon

Add Leeks and Shrimp  Add leeks and olives (if using) to tomato mixture, being sure to separate leek rings as they are added (this may take a few minutes.)  Using a large metal spoon, stir leeks into sauce to thoroughly combine.  Continue cooking over low or medium-low heat, stirring frequently to cook leeks evenly, about 5-7 minutes or until leeks are turning a vivid color and are just beginning to soften.

Stir in shrimp then cook 3-5 minutes, just until they turn opaque (i.e., whitish or pinkish, rather then clear and jelly-like.)  Continue frequent stirring to make sure shrimp cook evenly, using point of spoon to chop shrimp in half as they cook if smaller pieces are desired.  As soon as shrimp are done, remove pan from heat to prevent overcooking.

Stir in lemon zest, then taste and add more salt and pepper, if needed.    

Although this sauce is not a very soupy one, if it should get too dry at any time, pour reserved tomato juice, 2 to 4 Tbsp. at a time, as needed

Optional Garnishes

Olive oil

Lemon zest (from 1 lemon)

Shredded Parmesan cheese (½ to 1 cup)

Finely chopped parsley (¼ to ½ cup)

Chopped olives (about ¼ to ½ cup)

Finish and Serve  Place a portion of pasta in each of four pasta bowls and top with a portion of sauce.  Alternatively, dump all the pasta into a large pasta dish and top with sauce.  Serve garnished with a sprinkling of parsley, if desired.  Pass olive oil, zest, Parmesan and more parsley and olives at the table.