1 pound
2
4 tbsp.


4 cups
1/4 cup
1 tbsp.
1/4 cup
1/4 pound

spaghetti
cloves garlic, minced
olive oil
salt to taste
ground black pepper to taste
canned whole tomatoes, crushed
dried basil
dried marjoram
balsamic vinegar
grated Parmesan cheese

Difficulty: easy
Preparation: approx. 20 minutes

Directions

1. In a large skillet over low heat saute the garlic in the olive oil. Continue to simmer and stir for approximately 15 minutes, or until light brown. Be careful to not burn the garlic. Set pan aside to cool.
2. In a large pot with boiling salted water cook spaghetti until al dente. Drain, reserving 1/2 cup of the cooking water and add it to the pan with the cooked garlic. Season with salt and ground black pepper.
3. Put drained pasta into garlic pan and incorporate tomatoes, dried basil, balsamic vinegar, and spice mixture.
4. Transfer pasta dish to a heated serving platter. Top with grated Parmesan cheese and serve immediately.

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet.
2. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet.
3. Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.