Pasta Caprese with Mozzarella and Cherry Tomatoes

Fill a large pot with plenty of water, salt generously, and bring to a boil. Cook the whole wheat spaghetti according to package directions (approx. 17–18 minutes) until al dente. Then drain, reserving some of the pasta water.

Meanwhile, peel the garlic and slice it thinly. Wash and halve the cherry tomatoes. In a medium-sized pan, heat the olive oil over medium heat. Sauté the garlic slices for about 1 minute until translucent, without letting them brown.

Add the cherry tomatoes to the pan, lightly press them with a wooden spoon, and let everything simmer over medium heat for 4–5 minutes until the tomatoes soften.