Garlic Cheese Spaghetti (Print Version)
# Ingredients:
→ Pasta
01 -
12 ounces of spaghetti
→ Base for Sauce
02 -
2 spoonfuls of olive oil
03 -
4 garlic cloves, chopped finely
04 -
1 can (14 ounces) of tomato sauce
→ Seasonings and Cheeses
05 -
Half a cup of grated Parmesan
06 -
4 ounces of soft cream cheese
07 -
A pinch (½ teaspoon) of dried oregano
08 -
A dash (¼ teaspoon) of optional red pepper flakes
09 -
Salt and black pepper as needed
→ Toppings
10 -
A quarter cup of fresh basil, chopped
11 -
Extra Parmesan for sprinkling on top when serving
# Instructions:
01 -
Boil the pasta in salted water until it’s nicely chewy (8-10 minutes). Don’t forget to set aside a cup of the water before draining.
02 -
In a big frying pan, heat olive oil over medium. Stir the garlic around for about a minute until it smells great, but be careful not to let it burn!
03 -
Mix in the tomato sauce, oregano, and red pepper flakes if you like a little spice. Sprinkle in some salt and pepper. Let it bubble gently for 3-4 minutes.
04 -
Turn the heat way down low. Stir in the cream cheese until it melts into the sauce. Slowly mix in Parmesan cheese until it’s all smooth and creamy. If the sauce feels too thick, just add a bit of the pasta water to loosen it up.
05 -
Toss the cooked spaghetti right into the sauce so every strand gets coated. Taste it and adjust salt or pepper if you need to.
06 -
Top your dish with freshly chopped basil and an extra sprinkle of Parmesan. Serve it immediately while it’s still warm.
# Notes:
01 -
Fresh Parmesan melts better than pre-shredded
02 -
Don’t let the garlic get too dark—keep an eye on it!
03 -
Adding pasta water helps make the sauce smoother