Spaghetti with Garlic, Herbs, and Tomatoes

3.8
(27)

Pan-roasted garlic is stirred with spaghetti, balsamic vinegar, tomatoes and a medley of dried basil, marjoram and oregano in this quick and easy dish. The heat from the spaghetti warms the fresh tomatoes, and grated Parmesan finishes the dish.

2
2
Servings:
8
Yield:
8 servings

Ingredients

  • 1 pound spaghetti

  • 2 cloves garlic, minced

  • 4 tablespoons olive oil

  • salt to taste

  • ground black pepper to taste

  • 4 cups canned whole tomatoes, crushed

  • ¼ cup dried basil

  • 1 tablespoon dried marjoram

  • ¼ cup balsamic vinegar

  • ¼ pound grated Parmesan cheese

Directions

  1. In a large skillet over low heat saute the garlic in the olive oil. Continue to simmer and stir for approximately 15 minutes, or until light brown. Be careful to not burn the garlic. Set pan aside to cool.

  2. In a large pot with boiling salted water cook spaghetti until al dente. Drain, reserving 1/2 cup of the cooking water and add it to the pan with the cooked garlic. Season with salt and ground black pepper.

  3. Put drained pasta into garlic pan and incorporate tomatoes, dried basil, balsamic vinegar, and spice mixture.

  4. Transfer pasta dish to a heated serving platter. Top with grated Parmesan cheese and serve immediately.

Nutrition Facts (per serving)

362 Calories
12g Fat
51g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 362
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 18%
Cholesterol 10mg 3%
Sodium 419mg 18%
Total Carbohydrate 51g 18%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 14g
Vitamin C 13mg 65%
Calcium 282mg 22%
Iron 4mg 24%
Potassium 455mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.