- 6 ounces whole-wheat orecchiette
- 2 cloves garlic, peeled
- 4 very ripe plum tomatoes
- 1/2 teaspoon salt
- 1/4 cup fresh basil leaves, torn
- 1/2 teaspoon dried oregano
- Freshly ground pepper to taste
- 1 1/2 tablespoons extra-virgin olive oil
- Cook orecchiette (or spaghetti) in boiling salted water until al dente, 10 to 12 minutes.
- Rub the pasta-serving bowl with one half of a garlic clove.
- Coarsely chop tomatoes and remaining garlic on a cutting board. Transfer to the serving bowl. Add salt, basil, oregano and pepper. Drizzle with oil. Toss well.
- Drain pasta and add to tomatoes. Toss well. Adjust seasoning with salt and pepper. Serve immediately.