3 Tablespoons olive oil 12 large garlic cloves, peeled and chopped into 1/2" dice Salt and fresh ground pepper 7 medium tomatoes 3/4 cup fresh basil, firmly packed 3 Tablespoons of combined fresh mint, marjoram and chives; chopped 1 pound gf spaghetti or linguini 1-1/2 Tablespoons salt 25-30 shavings parmigiano-reggiano cheese 5 Tablespoons balsamic vinegar
Pour oil into a saute pan to just coat bottom. Stir in garlic, season with a sprinkling of salt and pepper and cook slowly over low heat for about 15 minutes; stirring frequently. Garlic should be golden but not brown. If garlic browns too quickly add a little water to pan. Cover pan and set aside.
Seed tomatoes, but do not peel. Dice tomatoes to 1/2".
Chop basil and combine with other herbs. Set aside.
Cook pasta per package instructions, adding salt to boiling water.
Drain pasta and add it to garlic pan along with herbs. Toss pasta, add tomatoes and season with salt and pepper.
Shave a dozen slivers of cheese over pasta, transfer it to bowls. Shave more cheese onto servings and drizzle each bowl with basalmic vinegar. Serve immediately.
Use a vegetable peeler to shave parmigiano-reggiano cheese.