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Spaghetti with Tomatoes and Garlic-Basil Oil

Bring the restaurant home! Grab some wine and enjoy this spaghetti with tomatoes and a delicious garlic-basil oil.

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Past Contributor
Spaghetti with Tomatoes and Garlic-Basil Oil
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 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.

Spaghetti with Tomatoes and Garlic-Basil Oil
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. Spaghetti with Tomatoes and Garlic-Basil Oil
Stir in the garlic and crushed red pepper flakes. Spaghetti with Tomatoes and Garlic-Basil Oil
Allow the oil to infuse for 10 minutes over low heat; strain and keep warm. Spaghetti with Tomatoes and Garlic-Basil Oil
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. Spaghetti with Tomatoes and Garlic-Basil Oil
Divide the pasta into two bowls. Drizzle with the warm garlic-basil oil. Spaghetti with Tomatoes and Garlic-Basil Oil
Enjoy with freshly grated Parmigiano-Reggiano cheese on top. Spaghetti with Tomatoes and Garlic-Basil Oil

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