• Cook time: 35 minutes
  • Difficulty level: easy
  • 4 servings


  • 240 g whole wheat spaghetti
  • 4 garlic cloves (peeled and cored)
  • 20 cherry tomatoes (halved)
  • Tomato sauce (2 table spoon per person)
  • 1 sprig fresh parsley (washed and dried)
  • Some basil leaves or parsley to garnish
  • Black pepper
  • Oregano
  • Salt
  • Water
  • 40 g of extra virgin olive oil


  1. Cook the wholemeal pasta for 12-15 minutes
  2. Cut the parsley and garlic into small pieces
  3. Add the parsley and minced garlic to a pan with the extra virgin olive oil
  4. Sauté the cherry tomatoes (previously cut in half) with the parsley, garlic and a little pepper, oregano and salt over medium heat
  5. Add tomate sauce and sauté for 5 minutes
  6. Reserve in a source where we are going it to serve and to let rest
  7. Add the whole wheat spaghetti in the reserved bowl where we had the sauce (cherry tomatoes, spices and garlic with the extra virgin olive oil)
  8. Garnish with the basil leaves and serve