Ingredients
Scale
- 1 pound (450g) of your favorite spaghetti (or spaghetti garlic bread bowls)
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup shredded mozzarella cheese
- Fresh basil leaves for garnish
- Baguette or Italian bread for garlic bread
- 1/2 cup melted unsalted butter
- 2-3 cloves garlic, minced (for garlic butter)
- Parsley for garnish
Instructions
- Cook the spaghetti in a large pot of boiling salted water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Simmer for 10-15 minutes.
- Combine cooked spaghetti with the sauce, tossing to coat evenly. Top with shredded mozzarella cheese and let melt for a few minutes. Garnish with basil leaves.
- Slice the baguette or Italian bread in half lengthwise. Mix melted butter with minced garlic and parsley. Spread over the bread halves.
- Toast in the oven at 375°F (190°C) for about 10 minutes until golden and crispy.
- If desired, cut the garlic bread into smaller sections. Fill the bread halves with spaghetti or serve alongside as edible bowls.
Notes
- Use high-quality spaghetti for better texture and flavor.
- Add cooked meatballs or vegetables for variation.
- Adjust the red pepper flakes for spice preference.
- Sprinkle extra cheese on top before serving for more cheesiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Cook, Simmer, Bake, Assemble
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl or 1 garlic bread boat
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 35mg