Pasta Caprese with Cherry Tomatoes & Mozzarella

Fill a large pot with plenty of water, salt generously, and bring to a boil. Cook the whole wheat spaghetti according to package instructions (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 4 tbsp olive oil over medium heat. Gently sauté the garlic slices for about 1 minute until fragrant.

Add the halved cherry tomatoes to the pan, lightly press them with a wooden spoon, and sauté everything together for another 4–5 minutes over medium heat.