Italian · Dinner
Basil and Garlic Sauce Noodles
A quick Italian pasta dish tossing hot spaghetti with garlic slowly warmed in olive oil, fresh basil, and starchy pasta water to build a light emulsified sauce. Finished with parmesan and black pepper, it stays simple, aromatic, and green without cream or tomato.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
632Calories
22.1gProtein
15.7gFat
90.8gCarbs
2.1gSugar
5.2gFiber
298mgSodium
9mgChol
3.1gSat Fat
340mgPotassium
180mgCalcium
2.8mgIron
0.2mcgVitamin B12
8mgVitamin C
vegetarian
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-chol
Instructions
1
Prep
Slice garlic thinly, tear basil leaves, and grate parmesan so everything is ready before pasta goes in.
2
Boil
Bring salted water to a rolling boil, cook spaghetti 9–10 minutes until al dente, then reserve 1 tablespoon pasta water.
3
Sauté
Warm olive oil in a skillet over medium-low heat, add sliced garlic, and stir often 3–4 minutes until pale gold and fragrant.
4
Toss
Drain spaghetti and add to skillet. Ladle in reserved pasta water, toss over low heat 1 minute until glossy.
5
Plate
Fold in basil and parmesan off heat, season with red pepper flakes and black pepper, then plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g dry spaghetti
- 6 cloves6 cloves garlic
- 4 tbsp4 tbsp olive oil
- 30g30g fresh basil
- 20g20g parmesan
- 1/2 tsp1/2 tsp red pepper flakes (optional)
- salt, to taste for pasta water
- black pepper, to taste
- pasta cooking water, as needed
