2 containers of Grape Tomatoes washed and cut into half.
4 tbsp. olive oil
3 large cloves of garlic sliced thinly
1 bay leaf
1 tbsp. fresh parsley chopped fine
1 tbsp. fresh basil chopped fine
2/3 cup of grated parmesan cheese divided
1 pound whole wheat penne pasta.
Method of preparation:
1.Have a pot of salted water boiling.
2.Drop the pasta in and start cooking. It takes 8 min to cook but in this case only 6 min.
3.So while working quickly, heat the oil in a large pan and add the garlic on high heat.
4.When it starts to lightly brown after about 2 min, add the tomatoes and saut them until they start to blister and get soft about 3-4 min.
5.Add the bay leaf and by then the pasta should be cooked at 6 min.
6.Drain the pasta off reserving a little pasta water about 1 cup.
7.Add the pasta to the tomato mixture, add 1/2 cup of the pasta water and stir gently until the juice start to become thickened if more is needed add the remaining water. Toss in 1/2 of the cheese and parsley and basil.
8.Mix well and place in a warm platter and add the remaining cheese and a drizzle of olive oil.