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.
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I absolutely LOVED this and so did all my family members. Even my Mom, who doesn't usually...