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Spaghetti with Tomatoes and Garlic-Basil Oil

By Inspired Taste
Created January 10, 2017
Bring the restaurant home! Grab some wine and enjoy this spaghetti with tomatoes and a delicious garlic-basil oil.
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

Ingredients

    • 8oz uncooked spaghetti
    • 1/4cup olive oil
    • 4cloves garlic, thinly sliced
    • 1/2cup packed fresh basil leaves
    • 1teaspoon crushed red pepper flakes
    • 1can (28 oz) Muir Glen™ organic diced tomatoes, undrained
    • Salt to taste
    • 1/2cup freshly grated Parmigiano-Reggiano cheese, if desired

Directions

  • 1In 4-quart Dutch oven, cook spaghetti as directed on package.
  • 2Meanwhile, 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.
  • 3Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.
  • 4Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.

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