Spaghetti With Tomatoes And Garlic Basil Oil Recipe

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

Preparation

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

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.

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

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

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