12-oz whole-grain spaghetti
1/4 cup + 1 tbsp extra-virgin olive oil
5 garlic cloves, thinly sliced
6 tomatoes, chopped
3/4 cup torn fresh basil leaves
1/2 tsp salt
freshly ground black pepper to taste
grated Parmesan cheese for garnish
Cook the spaghetti according to the package directions; drain well. Return to the pot.
While the spaghetti cooks, heat the 1/4 cup of olive oil in a small skillet. Add the garlic and cook over low heat for 5 minutes until the garlic begins to change color. Remove from the heat immediately and add the remaining olive oil.
Add the garlic oil, tomatoes, basil, salt and pepper to the spaghetti in the pot. Toss to mix and coat.
Top with the Parmesan cheese as a garnish.
5 garlic cloves, thinly sliced
6 tomatoes, chopped
3/4 cup torn fresh basil leaves
1/2 tsp salt
freshly ground black pepper to taste
grated Parmesan cheese for garnish
Cook the spaghetti according to the package directions; drain well. Return to the pot.
While the spaghetti cooks, heat the 1/4 cup of olive oil in a small skillet. Add the garlic and cook over low heat for 5 minutes until the garlic begins to change color. Remove from the heat immediately and add the remaining olive oil.
Add the garlic oil, tomatoes, basil, salt and pepper to the spaghetti in the pot. Toss to mix and coat.
Top with the Parmesan cheese as a garnish.
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