Spaghetti with Tomatoes and Garlic-Basil Oil

By carvalhohm

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
• to to taste
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, if desired

Details

Servings 2
Adapted from pillsbury.com

Preparation

Step 1

1
In 4-quart Dutch oven, cook spaghetti as directed on package.

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.

3
Drain cooked spaghetti. Return spaghetti to Dutch oven; place over medium heat. Add tomatoes; toss until thoroughly heated. Season to taste with salt.

4
Divide spaghetti into 2 individual pasta bowls. Drizzle each serving with warm oil; sprinkle with cheese.