Spaghetti with Tomato Balls Spaghetti with real balls! 2 cloves garlic, thinly sliced salt 1 tablespoon olive oil 28-oz can whole tomatoes 1-1/2 cups passata (tomato purée) 1/2 handful fresh basil, torn (keeping 3 leaves intact for garnish) sprinkle of sugar to taste half and half whole-wheat spaghetti and regular spaghetti (enough for 3 altogether) In a large pot, sauté the garlic and salt in the olive oil for about 1 min. until fragrant. Add the tomatoes and passata and bring to a boil. Stir in the basil and sugar, and simmer, partially covered, for 30 min. In the meantime, cook the spaghetti until al dente (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti, unless the whole-wheat pasta is a bit thinner than the regular spaghetti). Drain pasta. Serve the pasta with the sauce and garnish with remaining basil leaves. Serves 3. ♥ Becki