Spaghetti with Tomatoes and Garlic-Basil Oil

spaghetti with tomatoes and garlic-basil oil Entree Italian
Spaghetti with Tomatoes and Garlic-Basil Oil
  • Prep 10 min
  • Total 25 min
  • Servings 2

No reservations required! Our spaghetti with tomatoes and garlic-basil oil dish was inspired by a famous New York City restaurant. It's the perfect meal for two and ready in only 25 minutes. MORE+ LESS-

Inspired Taste
Updated February 9, 2012


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.

Nutrition Information

No nutrition information available for this recipe

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