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Quick and Easy Spaghetti and Spices

Brianna Westover

"A tasty spaghetti with olive oil instead of the traditional tomato sauce. This is great with bread topped with the olive oil sauce and Provolone cheese that's been toasted in the oven."
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Ingredients

30 m servings 584 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. Bring a large pot of lightly salted water to a boil. Stir 1/4 cup olive oil and basil into water. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes. Drain and return to pot.
  2. Heat remaining olive oil in a small pot over medium heat. Cook and stir onion, garlic, thyme, and sea salt in hot oil until fragrant and softened, 8 to 10 minutes. Pour olive mixture over spaghetti and stir.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the olive oil. The actual amount of olive oil consumed will vary.

Nutrition Facts


Per Serving: 584 calories; 41.4 g fat; 45.6 g carbohydrates; 8.1 g protein; 0 mg cholesterol; 886 mg sodium. Full nutrition

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Reviews

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The flavor is okay, but would definitely be better with fresh herbs. My problem Is that there was way way too much oil. I wish I had followed what I know instead of the recipe. The noodles were...

Very delicious. I gave it a 4 because everything can always be improved. I'm going to add mushrooms next time. Fresh parmesan cheese was a nice compliment. Thanx!!!