YOUR HEALTHY PLATE: Whole-Wheat Spaghetti with Fresh Tomatoes

I met my husband-to-be on a snowy Friday evening, many years ago, on the eighteenth of February. Food is love, and there is nothing more romantic than a bowl of pasta with a glass of wine! 

12 ounces fresh or dry whole-wheat spaghetti
2 pints grape tomatoes
2 cloves fresh garlic, crushed
3 teaspoons chopped fresh oregano (4 tsp. if dry)
3 plus 2 tablespoons extra-virgin olive oil
4 cured black olives (pitted)
1 teaspoon fresh-squeezed lemon juice
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper

Slice each tomato in half (the long way), chop up the olives coarsely, and place in a large bowl. Toss with 3 tablespoons olive oil plus the lemon juice, garlic, oregano, red pepper flakes, and black pepper. Stir well, and set aside at room temperature for 15-30 minutes.

Meanwhile, set the table with cloth napkins, add a bottle of red wine, and light a couple of candles.

Finish the recipe by preparing the pasta as directed, pouring it into a beautiful serving bowl, and then mixing well with the remaining 2 tablespoons of olive oil. Pour the fresh tomato mixture over the pasta, and get ready to serve dinner.

Now raise your glasses, toast your partner, and thank your lucky stars. Feel free to include a small bowl of parmigiana cheese for sprinkling, too, if your heart desires.

Many thanks to the team at for a prior version of this heavenly recipe.

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