Before we dive in to this AMAZING recipe, let’s learn a little about Heather Tallman from www.basilmomma.com….
9 cloves garlic-minced
1/2 C olive oil
6 TB butter
1 15 oz. can crushed tomatoes I use Tuttorosso Crushed Tomatoes by Red Gold
Coarse salt and freshly cracked pepper to taste
1 lb. spaghetti ( I used the Barilla brand that has ridges..to hold the sauce)
1 bunch chopped fresh Basil
Grated Parmesan cheese for garnish
In a small saucepan, cook the garlic in the olive oil onLOW for 30 minutes. Stir from time to time.
In a medium sauce pan add the butter and crushed tomatoes and stir until well blended and the butter is melted.
Stir in the garlic/oil and season with salt and pepper to taste. Allow the flavors to meld for 10 minutes.
Toss with the cooked, warm pasta in a serving bowl. Sprinkle the basil and Parmesan on top as desired.