The first time I had Spaghetti al Pomodoro was in Manarola which is located in the Cinque Terre region of Italy. It was such a simple dish, yet bursting in flavor, and easily the best pasta dish I ever had! At that moment I told myself that when I return home, I’ll recreate this pasta. That was 7 years ago. Better late than never, right? Here is Spaghetti al Pomodoro made with fresh tomatoes and garlic sauteed in lots of Extra Virgin Olive Oil. Of course, I added a healthy twist and used whole wheat spaghetti instead of white pasta, it still tastes amazing. Top off the pasta with fresh basil and Parmigiano Reggiano (the real thing). I promise you this dish will transport you back to Italy. This recipe is: Whole WheatVegetarianOnly 6 IngredientsMade with Fresh Ingredients30 Minutes to PrepareIncredibly Flavorful
