Garlic Bread:
1 stick of butter (1/4 pound)
1/8 tsp. salt
1/8 tsp. black pepper
1/8 tsp. garlic powder
Melt butter in microwave and stir to combine seasonings
Drizzle your favorite bread with garlic butter and bake at 350 degrees until crispy and golden brown (approximately 4 minutes)

Pasta:
1 lb. angel hair pasta (can cook and chill ahead of time)
2 Tbsp. salt
Boil pasta in 1/2 gallon of water with salt until al dente
Drain and transfer to bowl
If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil

Tomato Salad:
(Step 1)
6-8 medium size Roma tomatoes
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
2 cloves of minced garlic
10 fresh basil leaves
Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl
Wash, dry and cut basil leaves into thin strips
Combine all ingredients and hold for 2 hours before use

(Step 2)
Heat heavy bottom sauce pan under medium-low flame
Add 2 Tbsp. olive oil, heat oil for 20 seconds
Add any remaining garlic butter from bread to sauce pan
Saute in oil 2 cloves of garlic sliced into thin coins (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown discard and start over)
Increase heat and add tomato salad and stir

(Step 3)
Add 1/2 cup of plain tomato sauce to pan and bring to a boil
Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta)
Transfer to a service platter or plate individually
Garnish with balsamic glaze

Balsamic Glaze:
1 cup of balsamic vinegar
1 Tbsp. of sugar
Bring to a boil in small pan and turn down flame to a simmer
Reduce by 75% until sauce turns to a thick syrup, hold at room temp.