Spaghetti with Tomatoes and Garlic-Basil Oil

Name: Spaghetti with Tomatoes and Garlic-Basil Oil
Prep time: 10 min
Total time: 25 min
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

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Prep Time: 10 minutes

Total: 25 minutes

Servings: 2

Author : Inspired Taste

Spaghetti with Tomatoes and Garlic-Basil Oil

Ingredients

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8 oz uncooked spaghetti1/4 cup olive oil4 cloves garlic, thinly sliced1/2 cup packed fresh basil leaves1 teaspoon crushed red pepper flakes1 can (28 oz) Muir Glen™ organic diced tomatoes, undrainedSalt to taste1/2 cup freshly grated Parmigiano-Reggiano cheese, if desired

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Instructions

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Step 1

In 4-quart Dutch oven, cook spaghetti as directed on package.

Step 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.

Step 3

Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.

Step 4

Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.