06/02/2026
Live from the Griffin Teaching Kitchen in Quarry Walk, learn how to make this delicious Whole Wheat Penne with Marinara Sauce!
INGREDIENTS
MARINARA SAUCE
2 cups Tomato, Plum, San Marzano
1 tsp Garlic, minced
1/3 cup Yellow Onion, diced
1 tbsp Celery, diced
1 tbsp Extra Virgin Olive Oil
1 tsp Dried Basil
1 tsp Dried Parsley
1/2 tsp Kosher Salt
1/2 tsp Dried Oregano
1/4 tsp Ground Black Pepper
WHOLE WHEAT PENNE
3 quarts (12 cups) Tap Water
1 tbsp Kosher Salt
4 oz (~1 1/3 cups) Whole Wheat
Penne, dry
INSTRUCTIONS
• Purée the tomatoes using an immersion blender until
smooth. Set aside.
• Purée the garlic, onions, and celery together to make
a slurry.
• In a large pot, heat the olive oil over medium heat.
• Add the garlic-onion-celery slurry and sauté until
caramelized, stirring occasionally to prevent burning.
• Add the puréed tomatoes to the pot and stir to combine.
• Add the dried basil, dried parsley, kosher salt, dried
oregano, and black pepper. Stir well.
• Bring the sauce to a boil over high heat. Reduce heat to
a simmer and cook for 25 minutes, stirring occasionally.
• Taste and adjust seasoning if needed before setting aside
while cooking the pasta.
• Bring a pot of salted water to a boil. Cook penne according
to package instructions until al dente. Drain, reserving
¼ cup pasta water.
• In a large pan, add sauce and reheat over medium heat.
Add cooked pasta. Toss well, adding a splash of reserved
pasta water if needed for consistency.
Calories: 160 • Total Fat: 4.5g • Saturated Fat: 0.5g • Trans Fat 0g
Cholesterol: 0mg • Sodium: 310mg • Carbohydrates: 28g
Fiber: 5g • Sugars: 5g • Protein: 5g
