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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4.4 160
DELICIOUS! I make this once a week; it is so easy. It's become a family favorite. Please don't change a thing; it's perfect just the way it's written. Thanks Melissa! item not reviewed by moderator and published
FYI...LEAVE the recipe alone! It is great as it is written. I don't get these people that change the recipe and have to post it! Adding sugar no less! (Yuk) Having come from an Italian heritage there are just some things you don't do! Adding a carrot to the sauce and then removing it will sweeten the sauce with the natural sugars from the carrot. OR you can chop it up in the sauce. Dried herbs aren't anything like the fresh basil and that completely changes the sauce!! It is no longer a garlic sauce! This recipe is perfect the way it is. Very reminiscent of a pasta I had in Rome. In fact almost identical. If you want more garlic then add the garlic, less then put less but why the listing of what you changed and how much! Ridiculous as it drives me crazy that reviewers have to do this. AGAIN...leave the recipe alone as it is great the way it is! item not reviewed by moderator and published
Based on some of the previous reviews I made the following adjustments: reduced the olive oil to 1/3 cup reduced the butter to 3 Tbsp. and used a larger 28 ounce can of tomatoes I also added a couple tsp of sugar like I do for all canned tomato products and used about a tsp of Italian seasoning blend because I didn't have fresh basil. Regardless of the changes I loved this sauce and will definitely make it again. I've also recommended it to my garlic-loving Mom! item not reviewed by moderator and published
this recipe is pretty good and makes great leftovers the next day! item not reviewed by moderator and published
The recipe is not clear as to whether you are supposed to strain the cooked garlic from the oil (and use only the oil) or whether you use both the oil and cooked garlic pieces. So what’s the verdict? Oil only or Garlic & Oil? item not reviewed by moderator and published
I love this sauce. It has become the base of my go to marinara. I've changed it over the course of making it 15 or so times. The complaints about having too much oil and butter are legit. What I've done is actually use more oil to cook the garlic and once it's done, I strain the garlic out then add it to half the amount of butter and melt it together for an amazing mixture of butter and garlic, then add that to the sauce. I save the leftover oil and add as I need it. I bottle the garlic oil and use it in anything that I want to add a garlic flavor to. There are countless modifications that you can make to this sauce. Fresh basil, roasted mushrooms, romano cheese, any kind of meat, etc. It's so simple, but so delicious as a starting tomato sauce that it's hard to go wrong with it. item not reviewed by moderator and published
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! item not reviewed by moderator and published
PERFECT!!! AWESOME!!! EVERYONE LOVED IT!!! item not reviewed by moderator and published
Yummy for spaghetti or sauce for lasagna...also good to saute some finely chooped onions with the garlic..Easy and tasty! item not reviewed by moderator and published
It was very delicious! This sauce can be used for anything too. We loved it! item not reviewed by moderator and published
Bravissima!!! item not reviewed by moderator and published
you keep the garlic in the sauce on the show item not reviewed by moderator and published
I just watched this episode. Melissa poured the garlic/oil mixture directly into the tomatoes that were simmering on the stove. Stir it to combine well and then add the cooked pasta. item not reviewed by moderator and published

Not what you're looking for? Try:

Garlic-and-Greens Spaghetti

Recipe courtesy of Food Network Kitchen