This is a wonderful dish! I used whole wheat spaghetti because it's what I had, and used 1 pound of whole, fresh, campari tomatoes. I boiled them first, for 15 seconds so that I could peel the skin off, and then chopped them up and added them to the sauce, juices and all. This lets you control the salt, but also makes the whole thing taste really fresh and light. I added a about 2 tbsp. of tomato paste to make it a bit more rich, and probably used more like a cup of white wine in the sauce. Overall, super quick, surprisingly delicious, healthy, and good for vegans if you leave out the cheese. Love!