And this was Saturday night’s dinner – also found on the Food Network, but adjusted slightly because I like saucy pasta.  That being said – and this note is for me – next time I will make the amount of sauce listed here, but with only half of 1 recipe of Brock-made fresh spaghetti.  Sunday night was leftovers, Monday night we had Mushroom Meatballs with brown rice and steamed cauliflower and broccoli, and last night, the girls and I went out.

Garlic Spaghetti

1 box (1 lb/454 g) spaghetti – cooked according to the package directions to al dente and timed to be ready when the sauce is – or  – 1 recipe of Brock-made fresh pasta


3 regular heads of garlic, peeled and finely minced – or, to make it fancier, take the time to sliver/slice each clove

1 c. good olive oil

1 can (796 mL/28 oz) crushed tomatoes

1/2 c. butter

salt and freshly ground pepper to taste

a handful of chopped fresh basil

freshly grated Parmesan

In a small pot, cook the garlic and olive oil together on LOW, at a simmer for a good half hour, making sure to stir it regularly so that nothing sticks or dries out.  In a separate pot, gently heat together the butter and crushed tomatoes until the butter has melted and they’ve come together – season with salt and pepper as desired.

When the garlic oil is ready, stir it all into the crushed tomato mixture and keep it on low until it’s well combined and allow it to gently cook together for a good 15 minutes or so.

When the spaghetti is ready and you’re ready to serve, toss the sauce with the spaghetti (probably in the pot that you cooked the spaghetti in) put it all into a large serving bowl and sprinkle with some basil and Parmesan.  We enjoyed this with a salad and extra basil and Parmesan.

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