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1/4 pound thin spaghetti noodles (enough to yield 2-3 cups cooked)
1 cup yellow pear tomatoes (or any yellow tomato chopped)
1 cup red cherry or grape tomatoes
4-5 tablespoons fresh chopped basil
2-3 tablespoons fresh chopped parsley
4 cloves garlic minced
3-4 tablespoons extra virgin olive oil
Cook pasta according to package directions; drain and reserve 1 cup pasta water
In a medium size saute pan heat the oil over medium to medium high heat; add garlic and tomatoes. Cook till tomatoes start to soften and blister; 3-4 minutes or less. Stir in fresh herbs; add cooked pasta and gently toss till coated with oil, herbs and tomatoes are mixed in.
Note: if pasta is sticking together; pour reserved pasta water over the pasta and drain prior to adding to the skillet
Serve immediately
Serves 2-3
Double if serving more