A simple, flavorful pasta dish with fresh Thai basil, garlic, a splash of fish sauce, and grated provolone.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to boil. Place spaghetti in pot, and cook until al dente, about 8 to 10 minutes. Drain, and return spaghetti to pot.

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  • Meanwhile, place butter, olive oil, garlic, basil, fish sauce, and salt into a food processor. Pulse until finely chopped.

  • Stir garlic and basil mixture into cooked spaghetti until evenly coated. Sprinkle half of the provolone on top, then stir until the cheese has melted. Sprinkle the remaining cheese, and stir.

Nutrition Facts

384.2 calories; 12 g protein; 42.9 g carbohydrates; 26.6 mg cholesterol; 462.8 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2015
Fabulous recipe! I followed the recipe exactly except I had to sub in mozzarella for the provolone. I measured my Thai basil by loosely packing it into my measuring cup and I think it was the perfect amount. It had a really nice flavor that worked great with my Thai basil. When my plant is ready for it's next trimming I will be making this again. Read More
(3)

Most helpful critical review

Rating: 2 stars
12/09/2008
This didn't work for us. We thought the taste was too bland probably because I didn't use enough basil. The recipe needs to be more specific about how much (i.e. packed rough weight). I might try this sauce again with rice noodles (more basil sans provolone and butter). But I would highly recommend a regular pesto if you're making a traditional pasta. Read More
(4)
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
07/17/2015
Fabulous recipe! I followed the recipe exactly except I had to sub in mozzarella for the provolone. I measured my Thai basil by loosely packing it into my measuring cup and I think it was the perfect amount. It had a really nice flavor that worked great with my Thai basil. When my plant is ready for it's next trimming I will be making this again. Read More
(3)
Rating: 2 stars
12/09/2008
This didn't work for us. We thought the taste was too bland probably because I didn't use enough basil. The recipe needs to be more specific about how much (i.e. packed rough weight). I might try this sauce again with rice noodles (more basil sans provolone and butter). But I would highly recommend a regular pesto if you're making a traditional pasta. Read More
(4)
Rating: 2 stars
09/19/2007
This was very good but too much garlic. I used 3 cloves and even THAT was too much. I'll use only 2 cloves next time. Read More
(4)
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Rating: 5 stars
07/17/2015
Fabulous recipe! I followed the recipe exactly except I had to sub in mozzarella for the provolone. I measured my Thai basil by loosely packing it into my measuring cup and I think it was the perfect amount. It had a really nice flavor that worked great with my Thai basil. When my plant is ready for it's next trimming I will be making this again. Read More
(3)
Rating: 4 stars
02/03/2018
I used 12 ounces dry spaghetti instead of 16. Also added some Parmesan cheese. We liked the garlic amount. Really good Thanks. Read More