Spaghetti with Tomatoes and Garlic-Basil Oil

(4)
  5 reviews
  • 10 min prep time
  • 25 min total time
  • 8 ingredients
  • 2 servings

Ingredients

8
oz uncooked spaghetti
1/4
cup olive oil
4
cloves garlic, thinly sliced
1/2
cup packed fresh basil leaves
1
teaspoon crushed red pepper flakes
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
Salt to taste
1/2
cup freshly grated Parmigiano-Reggiano cheese, if desired

Directions

  1. 1 In 4-quart Dutch oven, cook spaghetti as directed on package.
  2. 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. 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. 4 Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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