Garlic Spaghetti

Total Time:
1 hr
20 min
40 min

4 servings

  • 9 cloves garlic, minced
  • 1/2 cup olive oil
  • 6 tablespoons butter
  • 1 (15-ounce) can crushed tomatoes
  • Salt and freshly ground black pepper
  • 1 pound spaghetti, cooked al dente
  • 2 tablespoons chopped fresh basil
  • Grated Parmesan, for garnish

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. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan.

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    154 Reviews
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    I really liked this sauce, it was mellow and garlicky . The only thing I would do different is to cut down on the oil. I like what the oil and butter add to the dish, but there was so much that it wouldn't stay incorporated with the tomatoes. It probably wouldn't hurt to cut the oil and butter in half. That said, this dish has great flavor!
    Yummy for spaghetti or sauce for lasagna...also good to saute some finely chooped onions with the garlic..Easy and tasty!
    It was very delicious! This sauce can be used for anything too. We loved it!
    I cooked this for my friends, and they all loved it! Yummy garlic taste. I added turkey Italian sausage for some protein; it was great! I also used 1/3 cup of oil to cook the garlic and it kept the garlic covered. I also followed others' reviews and used a 28 oz can of crushed tomatoes as well, it still had plenty of garlic taste with a little more sauce. It's worth a try!
    My 9 year old daughter and I made this recipe together. We both loved it! (: The sauce was extremely easy to make and extremely tasty. This recipe will be added to our family favorites. (:
    Very easy to make, and a good sauce. I tried it twice, using 12 cloves the second time. I noticed the garlic the more I ate it, but I think the garlic I used just wasn't as flavorful. I wish we had easy access to Christopher Ranch garlic, I think they have the best.
    absolutely wonderful....will be our go to spaghetti sauce from now on.
    I love this combo. What I do is to cook half the garlic and keep the other half raw garlic(and sometimes extra garlic as I love garlic and add it at the end along with the grated parmesan cheese. I don't always use the crushed tomatoes - I sometimes like it without. In addition, I also use fresh or dried oregano as well if I want a more enhanced flavor and at times add fresh lemon zest and juice (with or without the tomatoes for a more vibrant flavor to perk it up. All the above gives this receipe pizzazz! Sometimes I add shallots, green onions or fresh chives for variety.
    I'm not much of a fan of Melissa, but after seeing flipping through the channels, and seeing this recipe, I decided to give it a try.....DELICIOUS! 
    I was concerned about all the fat from the butter and olive oil, however it does flavor the dish 
    very well. I increased the garlic cloves (large to 12...I love garlic! Simple and flavorful and inexpensive to create. I too used a full can 28oz of crushed tomatoes. Next time, I'm thinking about adding shrimp or chicken to the dish. Rather than spaghetti, I used petite penni pasta. This one's a keeper! 
    Not impressed with this as a main dish as shown. I found the sauce far too heavy and not enough garlic flavor. Garlic cloves come in all sizes and maybe a better measurement would help here - maybe I did not use enough. All in all, not enough flavor for the calories it packs.
    Sauce is very good. I added finely minced onion to the oil, used a 28 oz can San Marzano crushed tomatoes and lots of red pepper flakes to taste. It's one of those delicious recipes that tastes so light, but really isn't but then again the ratio of oil and butter to the spaghetti might not be that bad.
    I love the taste of garlic and butter with the tomatoes.
    Loved it
    This is a hit every time I make it. I add meat or sausage to it some times and it's still tasty and inexpensive to make!
    Very delicious! Can't wait to make it again! Thanks Melissa! 
    Loved this! Saw it on the show while in a waiting room and my 8-year old and I decided we would make it... Before I even added the garlic oil in, I added a few things to the canned tomatoes (which I used the 28oz can of - $1.79 on sale: garlic salt, pepper, sugar and chicken bouillon. Let those simmer for a bit together... Just kept tasting until I liked the taste, then added the oil. I cut up smoked sausage, cooked in the pan where oil was with a little of the sauce and sprinkled those on top of the spaghetti in each bowl. 8 and 11 year old and hubby loved it. No Parmesan, but served with mama Bella's garlic toast.. Mmmmmmmm!
    Loved this. I always make the garlic oil and feel the pasta always needs more flavor. The butter and crushed tomatoes gave this another depth of flavor I really liked. Actually used a can of diced tomatoes, about 5 tbs of butter and added spicy chicken sausage to the pasta. Also served with a wedge of fresh parm cheese for grating. Always have these ingredients on hand and will use about 1/4 cup of oil next time.
    loved this recipe, simple and delicious!!! 
    this is GREAT, tasty, simple and not expensive...all loved it and want it more often
    This Garlic Spaghetti was fabulous!! It went beyond my expectations. I did use a second can of tomatoes tho.
     I have become a great fan of Melissa's!! :
    I'm sorry, maybe it's just my taste buds, but I found this to be a greasy, overpowering sauce that left a bitter garlic aftertaste in my mouth. I couldn't even stand the smell of it and I LOVE garlic and butter... I mean, what is not to celebrate there? Well, no celebration here, just basically TOO much of a good thing. Sorry, Melissa
    Easy and delicious. Will make again.
    This is the easiest and best tasting sauce! A little sauce goes a LONG way. We love you here Melissa! You are doing great and we adore your show!
    Easy, simple, tasty! I used an extra can of tomatoes, and added sugar to take away some of the acidity. Otherwise, I followed the recipe exactly and it turned out beautifully. A very rich and satisfying dinner without meat. (Not to be confused with low fat, though! I will make again.
    OMG! Very good and easy to make, so tasty. My husband is not a pasta lover like me and he ate twice...Excelente!
    Very good! simmer the garlic in a small sauce pan, so it stays submerged in the Olive Oil on lowest of heat. The garlic kinda melts into the pasta, no clumps of garlic. I had a house full of teens and they didn't leave 1 noodle!
    This is now my go to sauce! I LOVE garlic & this recipe makes me so happy. Of course I added more cloces (12 or so. Cut butter back. But it came out fab! On top of Garlic wheat pasta.. Divine!!! Next time I'm going to make it a 1 pot & just add the crushed tomato & butter to the garlic & olive oil. A sprinkling of oregano & parsely kicks it up too...but those are just my go to when making pasta. ENJOY!
    I pride myself on knowing a good recipe when I see one--and this one cannot miss--however I will take up the suggestion of using spaghetti squash--just have to watch those calories..well, maybe a ittle bit of pasta too...what a find and how perceptive of that chef long ago who recognized a kindred cooking spirit and shared this gem with her.!
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    Recipe courtesy of Food Network Kitchen