Spaghetti with Tomato, Basil and Parmigiano

Spaghetti with Tomato, Basil and Parmigiano

Use the time you save on this easy recipe to test your plating skills.


1 box spaghetti

5 tablespoons extra virgin olive oil

1 garlic clove, gently pressed

1 can San Marzano Italian peeled tomatoes, crushed

6 basil leaves, julienne

½ cup Parmigiano cheese

sea salt, black pepper, to taste


1. Place a pot of water to boil; meanwhile sauté garlic with half the oil over medium heat until garlic turns golden, about 3 minutes

2. Add tomatoes, a cup of water and bring to boil; simmer for five minutes, season with salt and pepper; discard garlic

3. Cook pasta according to directions, drain and toss with sauce; stir in remaining olive oil, fresh basil and Parmigiano before serving

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