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Spaghetti with Tomatoes and Garlic-Basil Oil

Bloggers Adam and Joanne Gallagher from Inspired Taste make spaghetti with tomatoes and basil inspired by a famous New York City restaurant. Learn to make this recipe with our how-to article.

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  • Prep Time 10 min
  • Total Time 25 min
  • Servings 2

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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

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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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