4 C. Whole wheat pasta 6-8 Roma Tomatoes 10 Leaves fresh basil 3 T. Olive oil
Cook spaghetti. While the pasta is cooking, cut tomatoes (I prefer Roma tomatoes) into quarters or eighths as you like them. Chop up the basil into small pieces. When the pasta is done, drain and pour the olive oil into a large saute pan. Throw in the tomatoes and basil until the tomatoes are slightly tender and the basil has shrunk. Add the pasta and toss. Serves 4.