So colorful – yet delicious!
- 8–10 ounces thin spaghetti or other pasta of choice
- ¼ cup olive or avocado oil
- 2 pints cherry tomatoes, I cut the larger ones in half
- 3–4 medium garlic cloves, thinly sliced
- salt and pepper
- ¼ – ½ cup basil, chopped or thinly sliced
- grated parmesan, optional