Whole wheat spaghetti aglio e olio with tomatoes and pine nuts

Ingredients for 2 servings:

• 300 g spaghetti (wholemeal)
• 400 g tomatoes, diced or small halved or quartered
• 1 onion(s)
• 2 cloves garlic
• 20 ml oil
• 30 g tomatoes, dried
• 30 g Parmesan, grated
• 20 g Parmesan, sliced
• 20 g pine nuts, roasted
• e.g. herbs, Italian, fresh or frozen
• salt and pepper
• garlic powder
• onion powder
• Honey
• basil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cook the spaghetti in salted water until al dente, then drain. Heat the oil in a pan and lightly sauté the garlic and onions. Add the sun-dried tomatoes and fry briefly again. Now add the cooked spaghetti, grated Parmesan cheese, and Italian herbs. Finally, add the fresh tomatoes and season the pasta with salt, pepper, honey, and a little more garlic powder/onion seasoning, if desired. Toss over medium heat to warm the tomatoes and allow the flavors to develop. Divide the pasta between two plates and serve with the shaved Parmesan cheese and toasted pine nuts. Garnish with fresh basil. If desired, serve with a green leaf salad, Mediterranean garlic or herb bread, and wine.