5 INGREDIENTS, 5 STEPS, 5 MINUTES. Take that Rachel Ray!
- 1/2 package of whole wheat spaghetti (or whatever pasta you have at home)
- 1/2 pint of cherry tomatoes (or grape tomatoes), cut in half or quarters (depending on how large the cherry tomatoes are)
- A handful of fresh basil, cut up
- 4 cloves of garlic, minced
- About1/4 cup of grape seed oil (or olive oil)
- Boil pasta according to package directions. Drain and set aside.
- Add grape seed oil to pan along with minced garlic and then turn stove on to medium heat. Let the garlic cook for about 2 minutes while stirring occasionally.
- Add basil and let it cook for about 2 minutes while stirring occasionally.
- Add cooked pasta to pan and mix the garlic and basil thoroughly through the pasta. Let it cook, while stirring, for about 1 minute.
- Add cherry tomatoes and give it a quick stir just to make sure the tomatoes are incorporated. Take off the stove. You don’t want the tomatoes to cook much or the skin will start to peel back from the tomatoes. This is not pleasant while eating. You can add salt and pepper at this time.
- Summertime in Pastaland (extragarlic.wordpress.com)
- Easy Peasy Light and Breezy Pasta (fromnorthtosouthblog.com)
- Basic Tomato Sauce (thecookingfactory.wordpress.com)