Spaghetti with Garlic and Basil Recipe

Loved it — couldn’t stop eating.

This was really really good! I followed some other reviewers and made a couple of changes, but the simplicity and ease of this dish can't be beat! First, I sauteed some seasoned chicken breasts in olive oil and set them aside. Then I used the natural juices and leftover olive oil in the pan to lightly saute garlic, basil (don't skimp, it's a perfect amount), red pepper flakes, salt and pepper. Then I added a little white wine, put hot noodles in the pan sprinkled with parmesan, and stirred well to coat every noodle. Excellent, easy, and I've already made it twice! Thanks for the recipe.

Used fresh basil picked from the garden this morning but didn’t know what to do with. Found this recipe and halved it; used garlic infused olive oil. Sautéed the basil, garlic, etc in the oil while the pasta boiled. Sautéed some shrimp in chipotle seasoning the the same pan after adding the oil to the pasta. Yum! Thank you so much:)

I absolutely LOVED this and so did all my family members. Even my Mom, who doesn't usually like too much garlic, really enjoyed it. I wasn't able to get fresh basil as we are in the middle of snow storm, but 1 1/2 tsp. of dried basil seemed to work just fine. Note: Sautéing the garlic and dried basil in the butter and olive oil really seemed to bring out the flavors. I completely melted the butter on very low heat and then I turned it up to medium. Once it started slightly boiling, I mixed in the dried basil, finely chopped garlic, and the 1/4 cup of olive oil. (I wasn't sure if the olive oil would keep butter from melting or boiling so that's why I added it after the butter was hot enough to sauté.) I stirred it occasionally until the garlic was a golden brown and turned it off. (Garlic almost burned so be sure to watch the browning closely. It bubbled up, but if you blow the bubbles down and turn the heat down a little you can see.) After the noodles where cooked, I drained them and poured them into a large bowl. I did not have enough parmesan, so I mixed what I did have with a little bit of shredded mozzarella and cheddar. NOTE: I recommend tossing the pasta in the basil garlic sauce BEFORE adding the cheese. The cheese melted so fast that it became difficult to thoroughly coat all the pasta in the sauce. I added a little shake of salt and a couple shakes of pepper but my family liked theirs just fine without, so it is definitely up to each individual.

This was heaven and became a 5-star dish with the addition of fresh chopped roma tomatoes. I did saute the garlic in a small amount of olive oil to mellow the flavor, and then tossed the basil in for about 15-30 seconds, just until it wilted and released its unbelievably wonderful aroma. The entire family enjoyed this, even my uber-picky 7-year-old daughter. I served the pasta on a plate as a "bed" for chicken breast seared in garlic lemon butter, and my husband said it looked like something they would make on Food Network. LOL!

I made this tonight but with a few extras. I used linguine instead of spaghetti, also in a separate pan I browned up onions, hot Italian sausages (sliced) and 2 minced cloves of garlic. While this browned in the pan

This was really really good and pretty easy and fast too. Lemon pepper all the way!! I did as the first reviewer suggested: I sauteed oil, butter, garlic, and lemon pepper but I sauteed for too long the first time and the garlic and lemon pepper turned into a brown crunchy substance, so I set that aside and sauteed again, this time for only a few min (5 max). If you sautee too long you loose the flavor. Then I mixed the basil and pasta and parmasean, and poured the butter-garlic like a sauce. The first brown crunchy batch I poured on bread and toasted and it made a nice compliment to the pasta. Also used fettuccinni instead of spaghetti. You can use any pasta. All in all great recipe, will make again!!!

A nice light meal. I have amused myself over the number of people who either tossed meat in or used it as a side dish with meat. The 2nd & 3rd times I made this, my entire purpose was trying to do a non-meat day following a couple of red-meat days. It went great with garlic bread (yes, more garlic) and does well as a main dish. It's also pretty easy and I usually have everything on hand. Now, all that said, it was good but not great. I used dried basil - I rarely have fresh around, hate chopping it, and I'm possibly the only one on earth that likes it as well and sometimes better than fresh. (But for those who didn't know, you only use about 1/3 dried. And even at that, I think half that would be enough for this.) I wanted the "sauce" warm but wanted to keep it simple, so I just tossed the olive oil & garlic in with the butter as it was melting, and then kept that warm. I poured that over the pasta, tossed a bit, and then added the basil, pepper, a hair of salt, and the cheese last. As a main dish, I felt this was more like 6 servings.

I kind of changed it a bit...1/2 of olive oil, diced onions & diced garlic and italian sausage and a pinch of chili. cooked sausage with a pinch of chili pequin, cooked diced garlic and onions with the basil added salt and pepper, cooked spaghetti. combined in large bowl......At least it wasn't the same old tomato sauce

I have made this at least 4 times this summer, banner year for basil in the garden! I recommend the following: -Use 2 cloves of garlic instead of 4 (unless you are a dedicated garlic addict) -Melt the butter and saute the garlic in it. -Use half the butter/oil if you are trying to cut back; still tastes great.

instead of just the butter olive oil sauce i sweat some onions and upped the garlic a bit added some chicken broth reduced and mounted with butter making a sauce along with dried basil and red pepper flake tossed the spaghetti added black olives and tomato at the end so as to just heat the tomato barely and instead of parm i used mozz the whole fam enjoyed even my 2 yr old nephew liked it

Easy and tasty, goes so well with grilled salmon

I have made this recipe many on my own, but after using this recipe, the only difference is a little bit of lemon juice, and that would make a big difference it will enhance it to perfection

Basil and garlic shine for me in this dish. I need more toppings to make it a dish in my book.

Honestly pretty bland even with sautéing the garlic and adding crushed red pepper flakes. Needs something… lemon, chicken, something.

Pretty bland. I would recommend to double the garlic and fresh basil or only use 8oz of pasta. Ended up adding additional olive oil, salt and pepper to the pasta after tasting.

I had some leftover pasta and didn't feel like red sauce so I tried this recipe. I did add some jalapeno peppers fresh from my garden. We enjoyed it very much.

Delish! Used all ingredients except butter; Increased olive oil and garlic... This here will become a repeat offender!!! :

This was a great, flavorful, simple dinner on a night when everything was running late and I had a hungry but tired daughter and husband to feed. Cooking for an 11yo, I cut the garlic in half but made no other changes. She had thirds, as did my husband. I didn't give it 5 stars because I didn't think there was enough basil flavor and if I had used the four raw garlic cloves, I think it would have been overpowering. I've seen in the comments that others sauteed the garlic first, which I considered doing, but was very pressed for time so didn't. I think next time that will soften the garlic flavor.

Excellent side dish. Followed recipe as given except using half Romano and Parmesan cheese as suggested by reviewer.