| and chop the parsely. Set aside. Tomatoes need to be at room temperature. It is important that you have really good tomatoes for this recipe. Home grown or vine-ripened work best.
Place all olive oil in a pan over low heat until hot. Peel and chop garlic into large pieces (try to get them all the same size so that they cook evenly) and place all of the garlic in the hot oil. Cook the garlic until it is a golden-brown color. Do not burn it.
While the garlic is browning, cook the pasta. I reccomend using the fresh pasta that you can buy in the refrigerated section of the store (I like D'igiorno). The dry pasta is o.k. but it takes longer to cook so you might have to cook it before the garlic. When the pasta is cooked and drained, place it in a large serving bowl.
Next, pour the garlic/oil mixture (yes, all of it) onto the pasta. Toss the tomatoes into the mixture and top with fresh parsely. For best results, make sure the oil and garlic mixture is still hot when you add it to the pasta and serve immediately.
This dish is a wonderful, light meal that works best when served with a salad made with Romaine lettuce and hot vegan bread or breadsticks. It also makes a great lunch just by itself.
Serves: 2-4
Preparation time: 20 min
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