Advertisement
Ingredients
3 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 tablespoons dry breadcrumbs
1 cup heavy cream
½ cup finely chopped basil leaves (no stems)
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan cheese
½ pound spaghetti
Nutritional analysis per serving
63 grams carbs; 94 milligrams cholesterol; 715 calories; 18 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams saturated fat; 45 grams fat; 1 gram trans fat; 3 grams fiber; 429 milligrams sodium; 15 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Set three quarts of salted water over high heat in a large covered pot.
- Step 2
While the water is heating, place a large skillet over medium heat and add the olive oil. Saute the garlic for a minute or two, until soft but not brown, then add the breadcrumbs. Stir.
- Step 3
Increase the heat to high, add the cream and cook it for a minute or two, until it begins to thicken. Stir in the basil and remove the pan from heat. Season to taste with salt and pepper and stir in the cheese.
- Step 4
When the water is boiling add the spaghetti and cook, uncovered, until al dente, about seven minutes. Drain thoroughly and season with salt and pepper if desired.
- Step 5
Toss the drained pasta in the skillet with the sauce mixture over medium heat for a minute or two, divide among three or more plates and serve.
Private Notes
Comments
Made this tonight as a side dish to grill chicken. Followed the recipe but did add about 1/2 cup of the pasta water as the sauce was very thick. The family did like it and would have it again but everyone agreed that next time will add some sun dried tomatoes.
I served it over cheese tortellini. 3 of 4 family members loved it. I originally had planned a garlic and oil sauce, and then I changed course after already crushing a whole bunch of garlic. I decided to use much, but not all of it, so I ultimately used 3-4 garlic cloves. As written, the sauce was very thick. I added more cream and pasta water to thin it out.
Used homemade pesto instead of the basil. It added a whole new level of flavor!! Used al dente penne pasta. Added more Parmesan cheese, pepper flakes, cream & 1/2 c pasta water. Yummy, creamy & saucy! An easy pantry dinner...will make again for sure!