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Spaghetti with Tomatoes, Basil and Garlic How-To

Olive oil infused with garlic, basil and red pepper flakes livens up an easy-to-make pasta sauce.

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When Adam and I plan for a date night, the first thing we consider is just how long the cooking will take. Why spend time in the kitchen when we could be sitting together and enjoying each other’s company? This pasta recipe was inspired by a famous restaurant in New York City. While it can’t get you a reservation, it can sure get you close. 

Here’s what you’re going to need: Spaghetti, canned tomatoes (use high-quality organic tomatoes, such as Muir Glen), olive oil, fresh basil, garlic and crushed red pepper flakes.

Start by bringing a large pot of salted water to a boil. Cook pasta according to package directions. While the pasta cooks, you can make the garlic-basil oil. Place olive oil in a small saucepan, and then add fresh basil. 

Stir in the garlic and crushed red pepper flakes. Allow the oil to infuse for 10 minutes over low heat; strain and keep warm.

Drain the cooked pasta and return to the pot. Place the pot over medium heat. Add some canned tomatoes and toss until warm. Season to taste with salt. 

Divide the pasta into two bowls. Drizzle the warm garlic-basil oil.

Enjoy with freshly grated Parmigiano-Reggiano cheese on top.
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