Ingredients
Scale
- 1 pound (450g) of spaghetti
- 1/4 cup of olive oil
- 4 cloves garlic, minced
- 1 can (14 oz) of crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish
- 1 large baguette or Italian bread loaf
- 1/2 cup unsalted butter, melted
- 2 tablespoons chopped parsley
- Grated Parmesan cheese (optional)
Instructions
- Prepare the garlic butter: In a small bowl, combine melted unsalted butter with minced garlic and chopped parsley. Stir well.
- Bake the garlic bread: Preheat oven to 375°F (190°C). Slice the baguette into halves or thirds. Spread garlic butter generously over the slices. Bake for 10-12 minutes until golden and crispy. Set aside.
- Cook the spaghetti: Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package instructions. Drain and set aside.
- Make the tomato sauce: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté 1 minute. Add crushed tomatoes, oregano, salt, and pepper. Simmer for 10 minutes.
- Combine pasta and sauce: Toss cooked spaghetti with the tomato sauce. Garnish with fresh basil leaves and grated Parmesan if desired.
- Assemble the boats: Cut baked garlic bread into sections. Serve spaghetti inside the bread, creating a bread bowl. Sprinkle with chopped parsley as a finishing touch.
Notes
- You can prepare the sauce and garlic bread ahead of time and assemble just before serving.
- For extra cheesy garlic bread, sprinkle shredded cheese over the bread before baking.
- Use high-quality olive oil for a richer flavor profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop and Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 boat (about 1 cup of spaghetti served with garlic bread)
- Calories: 600 kcal Kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 7 g
- Protein: 20 g
- Cholesterol: 35 mg