Print This Recipe Written by Chacha on Aug 18th, 2012 in Cheese, Meatless Main Dish, Pasta, Recipe, Side Dishes, Tomatoes | No Comments


  • 10 to 12 large cloves of garlic, minced
  • 1/2 cup olive oil
  • 6 tablespoons butter
  • 1 (28-ounce) can crushed tomatoes
  • Crushed red pepper flakes, to taste
  • Kosher Salt
  • Freshly ground black pepper
  • 2 tablespoons finely chopped fresh basil leave
  • ½ teaspoon Mexican or Greek dried oregano, crumbled
  • 1 pound spaghetti
  • 1 cup freshly grated Parmigiano Reggiano cheese, for serving


In a small saucepan, add the garlic and the olive oil. Cook over low heat for 30 minutes. Stir occasionally to keep the garlic from drying out.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta to the boiling water. Cook until tender but still firm to the bite, stirring occasionally, about 10 minutes.

Melt butter in a medium saucepan over medium heat. Add tomatoes and red pepper flakes. Stir until well blended. Stir in the garlic oil mixture. Taste and season with salt and pepper if required. Add basil and oregano. Lower the heat. Simmer for 10 minutes.

Drain pasta. Toss with the tomato sauce. Add cheese and toss gently. Serve immediately.

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