This is my go-to dinner when I don't feel like cooking. It reheats well, so I always make a full batch and save the leftovers for lunch.
Spaghetti with balsamic stewed tomatoes
2 14.5 oz cans stewed tomatoes
1 box whole wheat spaghetti (I like Barilla Plus)
1/4 cup olive oil
1 T balsamic vinegar
You have two options: smooth or chunky. For a smooth sauce, puree the stewed tomatoes before cooking. For a chunky sauce, leave the tomatoes whole, but be sure to break them up with a spoon as they cook.
While the pasta cooks, bring the tomatoes and olive oil to a simmer. Lower the heat to medium-low, and allow the tomatoes to thicken. If they start to become too thick, reduce heat and add a little water to thin them out.
When they're reached the desired consistency (it's best to leave them a little thin), stir in the balsamic vinegar, and season with black pepper. Assuming you've seasoned the cooking water for the pasta well, there should be no need to add salt.
Drain the pasta, return it to the pan, and stir in the sauce.