Serves two but is very easily doubled or tripled
1 cup of whole wheat spaghetti (eyeball to your taste)
1 large heirloom tomato, diced and tough parts removed
4-5 Thai Basil leaves (the flowers are okay to use too), cut into thin strips
1/4 cup cheese of your choice (mozzarella would be glorious in this one, but a crumbly cheese like feta is good too)
1/4 tsp garlic powder
1 tbsp extra virgin olive oil (see author's note below)
Salt and pepper to taste
1.) Cook the pasta according to instructions, drain, and return to the empty pot.
2.) Add the tomatoes, basil, and cheese to the pasta. Combine and let sit 5 minutes so that all the flavors meet each other and the juice of the tomatoes is released.
3.) Toss the pasta mixture with olive oil. Add, salt, pepper, and garlic powder. This dish can be served immediately or can be eaten cold as a work lunch.
Author's note: Some of you might be tempted to forego the olive oil, since the tomatoes are juicy and some of the pasta water will stick to the pasta. However, studies have shown that the nutrients in tomatoes are best absorbed with olive oil, which is why most traditional Italian sauces contain olive oil. So don't skip it, or yo might be missing out on key nutrients in the tomatoes!