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Spaghetti with Tomatoes and Garlic-Basil Oil

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  • Prep 10 min
  • Total 25 min
  • Servings 2
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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.
By Inspired Taste
Updated Feb 9, 2012
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Using organic tomatoes like Muir Glen® ensures the best flavor of your prepared dish.
  • tip 2
    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 Facts are not available for this recipe
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