Spaghetti with Tomatoes and Garlic-Basil Oil

This saucy dinner for two is bursting with Italian flavor, and it's all made in one dish!

  • prep time 10 min
  • total time 25 min
  • ingredients 8
  • servings 2


oz uncooked spaghetti
cup olive oil
cloves garlic, thinly sliced
cup packed fresh basil leaves
teaspoon crushed red pepper flakes
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt to taste
cup freshly grated Parmigiano-Reggiano cheese, if desired
  • 1 In 4-quart Dutch oven, cook spaghetti as directed on package.
  • 2 Meanwhile, in 1-quart saucepan, heat oil, garlic, basil and pepper flakes over low heat 10 minutes to infuse flavor into the oil. Strain oil; keep oil warm. Discard garlic, basil and pepper flakes.
  • 3 Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
  • 4 Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.
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