Recipe by MARILYN PERZIK
"This is a delicious and quick pasta dish. Serve with a green salad and garlic bread."
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1 (16 ounce) package
extra-virgin olive oil
unsalted butter, melted
fresh basil, coarsely chopped
salt and pepper to taste
freshly grated Parmesan cheese
After a 3 hour panty raid last night, my friends Taylor and Ellen (who claims she is a nurse, but is really a bartender at the local Hooters) called me up at 3:00 in the morning and asked me to "whip" something up for them to munch on while watching The Divine Secrets of the Ya-Ya Sisterhood or something like that. Of course I ran to allrecipes and found this recipe. I made this with penne and since the market was closed in the middle of the night, I didn't have access to fresh basil, so I used dried. We had this with the left over flat beer from Hooters and after the two imbecile's passed out on my futon, I let the air out of their tires. That'll teach them to wake me up for spaghetti!! Enjoyed this very much, thanks for sharing.
This recipe had great potential but I kinda messed it up. First of all, people... if you dont know (like I didnt)... fresh basil means FRESH BASIL!!! I used dried basil and it was way too much. I doctored it up by doubling the garlic and parmesean. I added two whole chicken breasts and that saved it. It turned out okay despite too much dried basil. I will make this again with fresh basil in the future! Peace and blessings, people.
This tastes super nummy and it was sooo easy! I sauteed the oil, butter, garlic, and spices while the pasta cooked. I used lemon pepper instead of black pepper and added a few crushed red pepper flakes. I also tossed the Parm cheese in with the hot noodles at the end so it would melt. It was delicious... my picky fiance even liked it, and that's saying something!!!
Fabulous! I love pasta and this was perfect for a quick meal! I used a combination of parmesan and romano cheeses and it was delicious with Italian grilled chicken. To make the meal complete we added some garlic bread and a nice garden salad.
I love this stuff so much... another recipe I eat on a weekly basis. I prefer to saute my garlic briefly in the EVOO first, add just a a pinch of red pepper flakes, add no salt (but use salted butter) and I do prefer to use Locatelli or Pecorino Romano instead of Parmesan, as the flavor is a tad sharper and just lends itself perfectly to this particular combination. Thanks for the post, Marilyn.
Excellent. Didn't, wouldn't, change a thing. Dried basil just wouldn't cut it here.
This is a tasty dish, as long as you use it as a side-dish...I think eating this alone may be boring. I used it for a side to chicken parmigiana when we had some guests over for dinner. I didn't have unsalted butter, only had salted butter on hand. Also didn't have fresh basil, I used the dry basil I had on hand. In a small pan, I heated sliced garlic in olive oil over very low heat and added the rest (except parmesan)...only added parmesan when mixing with the pasta.
Very easy and tasty! To make it a bit healthier I used organic wheat fettucine, took out the butter entirely and also tossed in a chopped tomato from my garden. Delicious, cheap, easy and low-cal; you can't beat that!
* Percent Daily Values are based on a 2,000 calorie diet.
Spaghetti with Garlic and Basil
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 136
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