This Garlic Spaghetti is a super easy and budget friendly dinner idea.
Now that we’ve gone over dessert, how about we discuss dinner? My husband asked me the other night what I wanted to do for Valentine’s Day. We don’t go out to eat a lot. It’s not that I don’t like to, but I enjoy cooking, so most nights are spent at home. And Valentine’s Day is no exception. As much as I’d love to go out for a romantic evening, the restaurants are just so busy that it kind of takes all of the romance out of it! So we are planning on an evening at home, and maybe we’ll go out sometime this week, just for fun!
This pasta dish would be a perfect dish to serve to your valentine next week. I know – I hear you – garlic??? on Valentine’s Day? Well, don’t you know that 2 garlics cancel each other out? Besides, this garlic is cooked low and slow, and it totally mellows the flavor out, creating a dish with tons of delicious, sweet garlic flavor. This was one of the best pasta dishes I’ve made lately. Not only is it super easy, and super cheap, but it feels like something special. Yeah, it’s got lots of oil and some butter, so it’s not an every week kind of dish – but that’s what makes it special for a special day like Valentine’s Day!!
- You’ll want to make sure the garlic and oil aren’t cooking too hot. My regular burner – even when turned onto the lowest setting – was too hot. I had to move it to my smaller warming burner to keep the temperature low enough.
- The recipe calls for crushed tomatoes – I used diced tomatoes and thought it was a great substitution!
- If you notice from the picture, I totally forgot the basil, and didn’t even realize it until I was typing up the recipe. I’m sure it would have been that much better with the basil, but it still worked without!
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- 9 cloves garlic, minced
- ½ cup olive oil
- 6 tablespoons butter
- 1 (15-ounce) can diced tomatoes
- salt and freshly ground black pepper
- 1 pound spaghetti, cooked al dente
- 2 tablespoons fresh basil (optional)
- grated parmesan, for garnish
- In a small saucepan, cook the garlic in the olive oil for 30 minutes on low heat. Stir occasionally to keep the garlic from drying out.
- In a medium saucepan, add the butter and tomatoes, and stir until well blended and the butter is melted. Stir in the garlic oil and season with salt and pepper. Allow the flavors to meld for 10 minutes. Toss with the spaghetti and serve garnished with basil and Parmesan.
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