Whole Wheat Spaghetti Aglio e Olio

A light and healthy take on the Italian classic, using whole wheat pasta for a slower energy release and cherry tomatoes for freshness.

Ingredients

  • 180g Whole Wheat Spaghetti
  • 4 cloves Garlic, thinly sliced
  • 3 tbsp Extra Virgin Olive Oil
  • 200g Cherry Tomatoes, halved
  • 1/2 cup fresh Parsley, chopped
  • Salt and fresh Black Pepper to taste
  • 30g Parmesan cheese, grated (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package directions until al dente.
  2. While the pasta is cooking, heat the olive oil in a large skillet over low-medium heat.
  3. Add the sliced garlic and cook gently for 2-3 minutes until fragrant and lightly golden. Be careful not to let it brown or it will become bitter.
  4. Add the halved cherry tomatoes to the skillet. Cook for 4-5 minutes, stirring occasionally, until they begin to soften and release their juices.
  5. Before draining the pasta, reserve about 1/2 cup of the starchy cooking water.
  6. Drain the pasta and add it directly to the skillet with the garlic and tomatoes.
  7. Add the chopped parsley and toss everything to combine. If the pasta seems a bit dry, add a splash of the reserved pasta water to create a light sauce.
  8. Season with salt and black pepper to taste.
  9. Serve immediately, topped with grated Parmesan if desired.

Notes

  • For extra greens, you can add a large handful of fresh spinach to the skillet along with the tomatoes and let it wilt.
  • The key to this dish is not overpowering it with oil and not burning the garlic. A gentle, slow infusion of garlic flavor into the oil is what you're looking for.

Calories estimate

Approximately 550-600 kcal per serving, depending on the amount of oil and use of cheese.