This post originally appeared on Catz in October of 2012. It has been remade and rephotographed, and brought back from the archives!
So...I have a confession to make, and I think that you might think it's a little weird. Spaghetti, like a really delicious spaghetti, is one of my favorite things to eat as a leftover for lunch. Is that weird? Maybe not. I feel like it's weird. This spaghetti here is probably the best spaghetti we've ever made and the leftovers were just as good the second and third time around as the original dish was the night we made it!
It's no surprise this spaghetti is delicious. You start out simmering a ton of garlic in olive oil for 30 minutes.
So, I guess what I'm saying is, that if you don't like garlic, stay away from this recipe!
But if you do, hop aboard the garlic train because your senses of taste and smell are about to have a party!
Even Josh, who is not the biggest traditional spaghetti fan, loved this recipe. In fact, he said, "If more spaghetti recipes tasted like this, I would get more excited about it!" So...this recipe is a flavor winner and one you should definitely try out the next time you have an easy spaghetti night.
Easy Garlic Spaghetti
In need of an easy, inexpensive meal that's still full of flavor and popular with the whole family? Try this go-to recipe for easy garlic spaghetti!
Ingredients
- 9 cloves garlic, minced
- ½ cup olive oil
- 6 tablespoon butter
- 1 (15 oz) can crushed tomatoes
- Salt and freshly ground black pepper
- 1 lb spaghetti, cooked al dente (I used Angel Hair)
- 2 tablespoon chopped fresh basil
- grated parmesan, for garnish
Instructions
- In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out. In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper.
- Prepare pasta, according to package direction.
- Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and parmesan.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 391Total Fat: 30gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 31mgSodium: 198mgCarbohydrates: 26gFiber: 1gSugar: 2gProtein: 5g
Nutrition information isn’t always accurate.
Lisa says
This looks so good...we love garlic!!! :)
Phyllis says
Would this work with the bow tie pasta.
Chelsia Rief says
Any pasta will do! I know some people don't like spaghetti. We've used angel hair before too and it's delicious and a bit more delicate in texture because the noodles are as thick.
Mary Frances says
This is such a simple and delicious dish! Thanks for sharing.
Chelsia Rief says
I'm so glad you liked it! I love how simple it is too!
Kaye says
"Allow the flavors to meld for 10 minutes." What does "meld" mean? I'm going to try this tomorrow (buying the ingredients in a bit!) and just need to make sure... do I keep the flame on or just let it sit there? I don't wanna mess this up! :D
Chelsia Rief says
Hi Kaye, Let the flavors just sit there and kind of marinate together for 10 minutes. No flame, no simmer. Just allow it to sit and absorb all the flavors before tossing with the pasta. It's super easy. I usually use that 10 minutes to tell my kids to set the table while I slice the garlic bread or something. I hope you like it as much as we do! :)
Kaye says
"Allow the flavors to meld for 10 minutes." What does "meld" mean? Do I keep the flame on or just let it sit there? I don't wanna mess this up! :D
Kaye says
whoops! didn't know you already replied. i've kept the page open for a while :P
Chelsia Rief says
LOL, no worries! I hope the dinner turned out well for you! :)
Phyllis Jennings says
Made it again last night. It sure is delicious...
Chelsia Rief says
LOL! I'm so glad you enjoy it Phyllis! When my daughter asks for spaghetti, this is usually the recipe I use. You just can't beat the flavor!
Gwen says
Hi! I'm wondering how many people can share this over dinner? thank you
Chelsia Rief says
Hi Gwen, This serves about 4-6 depending on how much pasta you heap onto your plate. We usually have leftovers, so I would say it serves 6. :)
Lori says
Do you have to use fresh garlic or could you use the minced garlic in water that you can buy in a jar? I usually use 1 tsp. for every clove.
Chelsia Rief says
I always use fresh garlic, but I think if you have the garlic in the jar that would work just fine too!:)
Lori says
Do you think 1 tsp. per clove sounds right? It has worked in other recipes but they have had much less garlic! Thanks.
Chelsia Rief says
There is supposed to be a strong garlic flavor, I would maybe do tablespoons instead. If you think about mincing a fresh clove of garlic, each clove, gives about a tbsp. But you could do like 4-5 tablespoons and 3-4 tsp of garlic if your unsure. It should round to about the same thing as fresh. But I love garlic, so the more the better for me. Just adjust based on your taste preference.
Linda says
You simmer the garlic for 30 minutes ? Or the sauce with the garlic?
Chelsia Rief says
You simmer the garlic in the oil for 30 minutes. You're infusing flavor into the olive oil before making the rest of the sauce. :)