Dinnerware

This recipe was first featured on Garlicster. But what is Garlicster? Garlicster has been online since 2004. It is a blog for all things garlic. We came up with the name when some friends and I were talking about creating a new site on the internet that would let all garlic lovers in the world be a part of it. Here's how it works: Send a garlic recipe (or any other use for garlic), along with your name or nickname, and blog address to garlicster@gmail.com. Post that same recipe on your blog (if possible) with a link to Garlicster. I will post the recipe on Garlicster, link to your blog and add you to the blogroll. The only requisites are that the recipes be real (i.e. you can actually cook it, they're edible) and that they be in English. And please, if you're going to borrow someone's recipe from the internet, don't copy it word by word, make it your own. All posted recipes will be credited. It's that easy! This dish is so garlicky it's dangerous! This is the authentic pasta primavera from Italy. Primavera means spring in Italian and in Spanish. And you don't have to cook anything (except the pasta, raw pasta is not good to eat, you guys!) There's a bit of chopping involved, though.

Ingredients per person:

• One cup fresh tomatoes
• 5 Cloves of garlic
• 1/2 Cup fresh basil
• 3 Tablespoons extra virgin olive oil
• Salt and pepper to taste
• One portion of spaghettini (I used about one inch roundful per person)

Cook the pasta in boiling water, but make sure it's al dente. You don't want soft spaghettini for this. I used Sundried Tomato and Basil spaghettini. But you can use just regular pasta. Spaghettini is recommended because it is thin. Capelli D'Angelo also works really well with this recipe.

Finely chop the tomatoes, garlic cloves and basil. When the pasta is cooked al dente, drain and immediately (don't let the pasta cool), toss with the olive oil and the chopped tomatoes, basil and garlic. Season with salt and pepper and serve immediately. I did not sprinkle with parmesan because, as my regular readers know, I'm allergic to milk products, but everyone else can do this to enjoy this delicious spaghettini primavera.