Ingredients

• 3 cups chopped tomatoes (fresh is best, but you can use diced canned tomatoes)
• 1 pound whole-wheat spaghetti
• 4 cups water
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 1 teaspoon olive oil
• 1/2 cup packed fresh basil leaves, plus more for garnish, roughly torn
• 1 cup shredded mozzarella
• Salt and freshly ground black pepper
• Shaved Parmesan cheese, optional

Instructions

1. Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
2. Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.