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  • 1 lbs. spaghetti
  • 1 whole garlic
  • 1 and 1/2 lb. grape tomatoes
  • 15 large basil leaves
  • 1/2 cup extra virgin olive oil
  • kosher salt
  • pepper
  • 3 tablespoons Red Chili Olive Oil
  • 1/2 cup parmesan cheese, shredded


Preheat oven to 400°. Wash and drain grape tomatoes. Place on a baking tray. Drizzle with about 3 tablespoons of extra virgin olive oil. Sprinkle with about 1/2 teaspoon salt and 1/8 teaspoon pepper.

Take the garlic and cut the top off, making sure to expose every piece of garlic within the head. Place the garlic on a piece of foil, enough to wrap the garlic with. Drizzle 1 tablespoon of extra virgin olive oil on top and sprinkle with a generous pinch of salt and pepper. Wrap the garlic and place on the tray with the grape tomatoes.

Place tomatoes and garlic in the oven for 20 minutes. After roasting, let cool.

Cook spaghetti according to package directions, making sure however to add salt to the water once it boils. When I cook pasta, I add about 3 tablespoons of salt to 4 quarts of water at boiling point before I throw the pasta in. The salt will help flavor the pasta.

When the spaghetti is cooked al dente, reserve about 2 cups of the pasta water aside before draining it. Set pasta aside. Drizzle pasta with a little oil to keep from sticking.

Take the roasted garlic and squeeze it on to a cutting board. Mash with a fork until it looks like mush. Set aside.

Preheat a large sauté pan on the stove top. Add the remainder of your extra virgin olive oil, about 1/4 cup, onto the pan. Add the tomatoes and garlic. Sauté for about two minutes. Add the pasta and about 1 cup of the pasta water. Toss pasta until garlic and tomatoes are fairly distributed throughout.

Taste pasta and adjust with walt and pepper if needed.

Take basil leaves and chiffonade. This is when you pile each basil leaf, one on top of another. Roll it from one edge to another like a sushi roll and slice it thinly, julienne slices. Unroll it and you get a bunch of basil strands.

Take the basil strands and sprinkle on to the pasta. Drizzle Red Chili Olive Oil over pasta and toss again one last time until basil is incorporated.

Take pasta and place a large bowl. Garnish with parmesan cheese. Serve family style.

Recipe by: Mary Rose Gohon

Serves 4