Spaghetti with Tomatoes and Garlic-Basil Oil

  • Prep 10 min
  • Total 25 min
  • Ingredients 8
  • Servings 2
Spaghetti with Tomatoes and Garlic-Basil Oil


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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