It was good, used angel hair and a little extra butter and italian seasoning since I didnt have fresh basil and it hit the spot.

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.

Excellent and very simple. It goes really well with Chicken Marsala.

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!

Good recipe, simple and quick. It makes me think to another traditional Italian dish, Spaghetti with fresh herbs and Pecorino, because the ingredients are almost the same: parsley, chives, garlic, EVOO, basil, sage, but with the addition of mint, marjoram and Pecorino cheese.

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!!!

my youngest son liked this a lot because he doesn't like a tomato sauce with his spaghetti. my other guys found it a bit lacking. i liked the taste, but we felt it was a little dry.

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 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.

Loved it! I had to use dry basil and shredded Parmesan from a bag due to my tight budget. I eyeballed all the herbs and spices and added 1/2 lb ground turkey. I had to double the amount of butter when I did this because the added meat dried out the dish. It was great! Will definitely make again!