Spaghetti with Tomatoes and Garlic-Basil Oil

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.

Prep Time

10

Minutes

Total Time

25

Minutes

Makes

2

servings

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 GlenĀ® organic diced tomatoes, undrained
Salt to taste
1/2
cup freshly grated Parmigiano-Reggiano cheese, if desired
  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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Using organic tomatoes like Muir GlenĀ® 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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.