Two words my friends: garlic gravy. That’s pretty much all you need to know about this pasta dish. And then there’s the fresh basil, tomatoes and Parmesan cheese. My family devoured this…..at least the pasta portion. Some of the picky eaters did forgo the tomatoes, but I was happy to eat their share.
I love that you leave the cherry tomatoes whole. My first inclination would be to cut them in half, which you could definitely do, but I really liked the whole tomatoes. For a more hearty meal, you could easily add some grilled chicken to this dish, or even additional vegetables.
- 16 ounces uncooked spaghetti
- ½ stick (1/4 cup) unsalted butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, finely minced
- 2 tablespoons all-purpose flour
- 2 ½ cups chicken stock
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- 2 cups whole cherry tomatoes
- 1-2 tablespoons fresh basil, chopped
- Cook pasta according to package directions until al dente; drain.
- Meanwhile, in a large saute pan over medium heat, melt butter and olive oil together.
- Saute garlic until soft and fragrant, 1-2 minutes. Add the flour and cook for an additional minute.
- Whisk in chicken stock and simmer gravy until thickened. Season with salt and pepper, to taste.
- Add cooked spaghetti and cherry tomatoes to garlic gravy and toss to coat.
- Stir in Parmesan cheese and chopped fresh basil just before serving.
Who Dished It Up First: Adapted from Goddess of Scrumptious Recipes