1 (16 oz.) box whole wheat spaghetti
1 ½ lbs. fresh grape tomatoes, very ripe
4 Tbsp. extra virgin olive oil
2 Tbsp. minced garlic
5 fresh basil leaves, torn into strips
Salt
Black pepper
1 cup grated Parmesan cheese
Cook pasta according to package directions. Drain and
set aside.
Cut grape tomatoes in half and squash slightly to juice.
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| There is no squash lightly. There is only SQUASHHHH. |
Set aside tomatoes and their juice.
Heat oil in a large pan over medium-high heat. Add
garlic and cook to brown in color, approximately 1 minute.
Add tomatoes and their juices to hot pan at once.
Stir-fry for a few minutes. Add basil, salt, and pepper.
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| Shredded basil leaves did the trick here. |
Stir in Parmesan cheese. Combine sauce and pasta. Stir to coat and enjoy!
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| Resting spaghetti monster. |
My Rating: 4/5 "Those little tomatoes pack a lot of flavor! Everything here tastes interesting and there's just the right amount of cheese in the sauce. (I added more Parmesan to the leftovers, because hooray for cheese.) This went over well with my toddler, too!"
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