Our first "real" meal

I finally have my kitchen set up enough to cook something other than spaghetti with meat sauce and what was the first meal? Spaghetti. It was, however, a little fancier than spaghetti with jarred sauce (a move-in staple). I even got to use my food processor. I got the recipe from the July Cooking Light and really enjoyed it! It was super light and didn't heat up my tiny kitchen more than it needed to be on a 90 degree day in St. Louis.

Cherry Tomato Spaghetti with Toasted Pine Nuts

2 (1 oz) slices sandwich bread

1 1/2 T olive oil, divided

1 t garlic powder, divided

3 c cherry tomatoes

3 garlic cloves, thinly sliced

8 oz uncooked spaghetti

1/4 c chopped fresh basil

3 T pine nuts, toasted

1/2 t salt

1/4 t pepper

Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 c. Add 1 1/2 t oil and 1/2 t garlic powder. Pulse to combine.

Heat a large nonstick skillet over medium heat. Add breadcrumb mixture to pan; cook 2 minutes or until lightly toasted. Remove from pan and set aside.

Heat 1 t oil in pan. Add tomatoes to pan; cook 3 minutes or until tomatoes begin to wrinkle. Sprinkle with remaining 1/2 t garlic powder and garlic; cook 30 seconds. Cover; reduce heat to low.

Cook past according to the package directions, omitting salt and fat. Add pasta, remaining 2 t oil, basil, pine nuts, salt and pepper to tomato mixture, stirring to combine. Toss pasta with breadcrumbs. Serve and enjoy!

Yields 4 (2-cup) servings.