Start Your Pasta Water

• Over high heat, bring a large pot of salted water to a boil for the pasta. Once boiling add your dry spaghetti to the pot and cook the pasta following the package directions for timing.
  12 oz spaghetti

Make the Aglio e Olio

• Once your pasta is about 70% cooked, place a large pan on the stove over low heat. Next, add the olive oil for 30 seconds, then add the tomatoes to the pan. After about two minutes, add the garlic and red pepper flakes and cook for 1 more minute. The garlic should gently sizzle if the heat is at the correct temperature - turn the heat up or down slightly if necessary.
  6 tablespoon extra virgin olive oil, 20 grape tomatoes (whole), 5 large cloves garlic, minced, 1 ½ teaspoon red pepper flakes
• Remove the pan of garlic and tomatoes from the heat. Next, remove the cooked spaghetti from the pot to a strainer and drain, reserving a little (half cup or so) pasta water. Once drained, immediately add the spaghetti to the pan with the garlic and tomatoes. Toss to combine thoroughly and add some pasta water if it looks too dry.

Garnish (optional) and Serve

• Drizzle additional extra virgin olive oil and, if desired, add grated Parmesan as well. You can also garnish with sunflower microgreens and roasted sunflower seeds (optional).

  Sunflower Microgreens (for garnish), Roasted Sunflower Seeds (for garnish), Grated Parmigiano Reggiano (for garnish), Extra Virgin Olive Oil (for garnish)