Total Time
Prep 5 mins
Cook 35 mins

My grandfather (Italian) created this recipe and I love it. It is super easy to make and my family loves it. But you have to like garlic. If you have fresh basil, you can use a lot instead of the dried.


  1. Combine all ingredients except pasta in small sauce pan.
  2. Cook on high heat until bubbly, stirring often.
  3. Turn down heat and cover.
  4. Simmer at least 30 minutes for best flavor.
  5. Cook pasta according to package directions.
  6. Sauce may be thinned with water reserved from pasta if desired.
  7. Serve with parmesan cheese.
Most Helpful

I really enjoyed making this simple, garlicky recipe with my boyfriend, even though my family was complaining about the strong garlic smell (it's hard to avoid that with six pressed cloves but it pays off in the sauce. :D) I would also cutting down the oil to about 1/3 or a 1/4 of a cup to keep the sauce from getting greasy. We actually had a little gaff, spilling half of the crushed tomatoes in the sink, so we subbed in some cilantro salsa and the results were great! Haha. Thanks for the family recipe!

roundthings June 05, 2010

Okay here's the deal, would someone please come to TEXAS (Yeah that's right, God bless TEXAS!) and slap we awake? After stuffing myself with this pasta, it literally KNOCKED me out I tell ya'!! I was totally blown away with this pasta and you will be too! There really is NOT one definitive word to describe this pasta recipe. Awesome, fantastic, superb, heaven, freakin' A, wow, yum-oh, killer, great, are actually too weak of words to use. All I know is next time (and there will be plenty of more times) I'm going to make this recipe, I'll be quadrupling it & I DARE anyone come near me to get a taste! Stay back I say. Angie you actually get 1G of stars from me!

ohnogodzilla June 14, 2008

Good stuff! Family loved one could kiss anyone for a little while with all the garlic, but it didn't matter!!! We really enjoyed the dish. I did cut back on the olive oil a litte also, and used garlic infused olive oil. Thank you for sharing this recipe!

Sherrybeth May 10, 2006