I was flipping through the channels one day and ran across a Garlic Spaghetti that Melissa d’Arabian was making on Food Network. If you don’t like garlic, this recipe is not for you. It has a wonderful garlic flavor and was absolutely delicious. I was really amazed at how much the butter cut down the acid in the tomatoes and really mellowed out the flavor. I will put the original recipe and then the things I did to ‘modify’ it. We also made some cheesy Texas Toast to go along with it. Enjoy!


  • 9 cloves of garlic – I used HUGE pieces of garlic since we love it
  • 1/2 cup of olive oil
  • 6 tablespoons of butter – I ended up using 8
  • 1 (15 oz.) can crushed tomatoes – I used a 28 oz. can because that is what I had
  • Salt and freshly ground black pepper
  • 1 lb. spaghetti – I used Thin Spaghetti and next time will try fresh Tagliatelle
  • 2 tablespoons of freshly chopped basil
  • Grate Parmesan, for garnish


  1. In a small saucepan, cook the garlic in the olive oil for 30 minutes. Stir occasionally to keep the garlic from drying out.
  2. In a medium saucepan, add the butter and tomatoes and stir until well blended and the butter is melted.
  3. Stir the garlic and oil into the tomatoes and butter and add salt and pepper. Let simmer for about 10 minutes.
  4. Toss the sauce with the spaghetti and place in a nice serving dish.
  5. Garnish with fresh basil and Parmesan cheese.

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