Description
Here’s a very flavorful side dish that comes together in a matter of minutes. I like to make it when I have leftover spaghetti in the fridge, but it’s worthy of cooking a fresh batch of pasta so you can enjoy it. Fresh basil is a must here—don’t even think about trying to substitute dried.
Ingredients
- 1 pound Leftover Cooked Spaghetti Noodles
- 4 Tablespoons Extra Virgin Olive Oil
- 4 Tablespoons Unsalted Butter
- 4 cloves Garlic, Minced Or Crushed
- ¼ teaspoons Crushed Red Pepper Flakes
- 1 cup Fresh Basil Leaves, Torn Into Bite-size Pieces
- ½ cups Grated Parmesan Or Romano Cheese
- Salt And Pepper, As Needed
Preparation
If spaghetti is cold, reheat gently by soaking in hot water for a couple of minutes; drain well.
In a large skillet over medium-high heat, combine olive oil and butter, stirring until butter melts. Add red pepper flakes and garlic, and continue stirring until garlic smells fragrant, 30–60 seconds. Immediately add torn basil leaves, cooked spaghetti, and cheese. Remove from heat and toss to coat. Taste and add salt and pepper as needed.
