Ingredients
Scale
- 1 pound (450g) of spaghetti
- 1/2 cup (120ml) of olive oil
- 4 cloves of garlic, minced
- 1 teaspoon of red pepper flakes (optional)
- 1 can (14 oz) of crushed tomatoes or marinara sauce
- Salt and freshly ground black pepper to taste
- 1 cup of grated Parmesan cheese
- Fresh basil leaves for garnish
- 1 large Italian baguette or loaf suitable for making garlic bread
- 1/2 cup of unsalted butter, softened
- 2 teaspoons of garlic powder
- 2 tablespoons of chopped fresh parsley
Instructions
- Preheat your oven to 375°F (190°C). Cut the loaf of bread in half lengthwise. Mix softened butter, garlic powder, and chopped parsley in a small bowl. Spread generously onto the cut sides of the bread. Bake for about 10 minutes until golden and crispy.
- While baking, cook the spaghetti in salted boiling water until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for 1 minute. Pour in the crushed tomatoes, season with salt and pepper, and simmer for 10-15 minutes. Stir in half of the Parmesan cheese.
- Toss the cooked spaghetti in the sauce. Carefully scrape the spaghetti mixture into the toasted garlic bread halves, dividing evenly. Top with remaining Parmesan and fresh basil.
- Serve hot, garnished with extra Parmesan and basil. Pair with salads or vegetables for a complete meal.
Notes
- You can prepare the garlic bread ahead and reheat before serving for best results.
- Feel free to add cooked vegetables or proteins like sausage or meatballs for variation.
- Use vegetarian-friendly ingredients to make it suitable for vegetarians.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Sautéing, Assembling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 650 kcal Kcal
- Sugar: 8g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 7g
- Protein: 24g
- Cholesterol: 40mg