Whole Grain Thin Spaghetti Aglio e olio with Roasted Tomatoes

Andiamo a mangiare! Let's eat. Simple doesn't have to mean dull. Proper preparation and fresh ingredients can mean a very nice meal. Here's to Italy's mac and cheese!

Whole Grain This Spaghetti Aglio e olio with Roasted Tomatoes

Whole Grain Thin Spaghetti Aglio e olio with Roasted Tomato

Pasta

1 box whole grain thin spaghetti
6 large garlic cloves sliced thin
1 tsp red chili flakes
1 cup grated Parmesan cheese
1/4 cup olive

Roasted tomatoes

4 Roma tomatoes diced
3 tbsp olive oil
2 tbsp dried oregano
salt and pepper

toss ingredients together and roast in the oven for 25 minutes at 450 until tomatoes have caramelized.

Garlic-Butter spread for bread

1 stick unsalted butter softened
3 garlic cloves
1/2 cup fresh basil
1 tsp paprika

Procedure

Cook pasta according to instructions. (no sense in guessing games and throwing pasta at the fridge to see if it's done. it says right on the box. HA!)
as soon as the pasta goes in to the water, place the sliced garlic in the cold oil and fire it up until it starts to sizzle. at this point, turn down the fire to low so it doesn't burn. we are looking for a pale golden brown hue to the garlic. once the garlic is light brown add a quarter cup of the pasta water to the garlic and oil to stop the cooking then turn the fire off. drain the pasta and place on a platter then drizzle the garlic and oil over them. add the Parmesan cheese and chili flakes and toss to coat.

Serve with garlic bread. Enjoy!