1 pound whole-wheat spaghetti or thin spaghetti
4 tablespoons olive oil
1 pint cherry tomatoes, halved
2 cloves garlic, minced
salt and pepper, to taste
fresh basil, to taste (I use 2 tablespoons prepared basil)
1. Cook whole-wheat spaghetti according to package directions (make sure to salt the pasta water!).
2. Heat the olive oil in a skillet over medium heat. While skillet heats, add tomatoes to pan. Add garlic to skillet and season with salt and pepper.
3. Saute the mixture until tomatoes are blistered and garlic is fragrant (be careful not to burn the garlic!). Drain pasta, reserving 1/2 cup cooking water.
4. Return pasta to pot and add the tomato mixture. If you like a thinner sauce, add water to desired consistency. Add basil and toss.
Source of recipe: I modified this from a recipe in Better Homes and Gardens.