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Spaghetti with Tomatoes and Garlic-Basil Oil

  • Prep 10 min
  • Total 25 min
  • Ingredients 8
  • Servings 2

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

Inspired Taste
January 16, 2012

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

Steps

Hide Images
  • 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.

Expert Tips

Using organic tomatoes like Muir Glen® ensures the best flavor of your prepared dish.

For a more interactive experience, bring the plated pasta and warm oil to the table, and then allow each person to drizzle their own garlic-basil oil on top.

Nutrition Information

No nutrition information available for this recipe

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