SPAGHETTI INGREDIENTS:

1. 12 oz angel hair pasta
2. cherry tomatoes, halved
3. 3–4 cloves garlic, minced
4. olive oil
5. fresh basil, chopped, plus more for garnish
6. grated Parmesan cheese, plus more for garnish
7. crushed red pepper flakes (optional)
8. Salt + pepper to taste

INSTRUCTIONS:

1. Bring a large pot of heavily salted water to a boil.
2. In a large skillet, heat some olive oil over medium-high heat. Add the halved cherry tomatoes and cook for 5–7 minutes, until they begin to burst and soften.
3. Add minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
4. While the sauce simmers, add the angel hair pasta to the boiling water and cook according to package directions, about 2–4 minutes. Before draining, reserve about 1 cup of the starchy pasta water.
5. Drain the pasta and add it directly to the skillet with the tomatoes. Add chopped basil and Parmesan cheese. Toss everything together to combine.
6. Add 1/4 to 1/2 cup of the reserved pasta water to the skillet, stirring until a glossy, smooth sauce forms. Add more water as needed.
7. Season with salt and pepper to taste. Serve immediately, garnished with additional Parmesan and fresh basil.

BLACK GARLIC BREAD INGREDIENTS:

1. black garlic
2. unsalted butter, softened
3. freshly grated Parmesan cheese
4. fresh parsley, finely chopped
5. salt + pepper to taste

INSTRUCTIONS:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mash a bunch of black garlic cloves with a fork until they form a smooth, sticky paste.
3. Add the softened butter, Parmesan cheese, and chopped parsley. Mix thoroughly until all ingredients are well combined. Season with salt and pepper.
4. Cut the baguette into round slices (about an inch or so thick) and slather with the garlic butter mixture.
5. Bake for about 15 minutes, until the bread is heated through and the butter is melted :-)