New books for cooks: “Healthy Slow Cooker Revolution”

NEW BOOKS FOR COOKS

SPAGHETTI WITH CHERRY TOMATO SAUCE

1 onion, chopped fine

6 tablespoons tomato paste

6 garlic cloves, minced

1 tablespoon extra-virgin olive oil (divided use)

1 tablespoon minced fresh oregano or 1 teaspoon dried

2½ pounds cherry tomatoes, halved

2 tablespoons instant tapioca

1 tablespoon low-sodium soy sauce

Salt and pepper

¼ cup chopped fresh basil

¼ cup chopped fresh parsley

1 pound whole-wheat spaghetti

Microwave onion, tomato paste, garlic, 1 teaspoon oil and oregano in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in tomatoes, tapioca, soy sauce, ½ teaspoon salt and ½ teaspoon pepper. Cover and cook until tomatoes are very soft and beginning to disintegrate, 7 to 8 hours on low or 4 to 5 hours on high.

Using a potato masher, mash tomato mixture until mostly smooth. Stir in basil, parsley and remaining 2 teaspoons oil.

Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return to pot. Add sauce to pasta and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve.

Serves 6.

Per serving: 340 calories, 5 grams of fat, 0 grams of saturated fat, 0 milligrams of cholesterol, 64 grams of carbohydrate, 12 grams of protein, 12 grams of fiber and 520 milligrams of sodium.

Recipe from “Healthy Slow Cooker Revolution” (America’s Test Kitchen; $26.95)

— Heidi Knapp Rinella