I was flipping through the channels one day and ran across a Garlic Spaghetti that Melissa d’Arabian was making on Food Network. If you don’t like garlic, this recipe is not for you. It has a wonderful garlic flavor and was absolutely delicious. I was really amazed at how much the butter cut down the acid in the tomatoes and really mellowed out the flavor. I will put the original recipe and then the things I did to ‘modify’ it. We also made some cheesy Texas Toast to go along with it. Enjoy!
- 9 cloves of garlic – I used HUGE pieces of garlic since we love it
- 1/2 cup of olive oil
- 6 tablespoons of butter – I ended up using 8
- 1 (15 oz.) can crushed tomatoes – I used a 28 oz. can because that is what I had
- Salt and freshly ground black pepper
- 1 lb. spaghetti – I used Thin Spaghetti and next time will try fresh Tagliatelle
- 2 tablespoons of freshly chopped basil
- Grate Parmesan, for garnish
- In a small saucepan, cook the garlic in the olive oil for 30 minutes. 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 the garlic and oil into the tomatoes and butter and add salt and pepper. Let simmer for about 10 minutes.
- Toss the sauce with the spaghetti and place in a nice serving dish.
- Garnish with fresh basil and Parmesan cheese.