Garlic Spaghetti Sauce

"I adopted this recipe from Zaar some time ago and finally got round to trying it myself. It's quick and simple and full of fresh flavours. I prefer using basil but the original recipe stated parsley so I left it here for you to choose. Try adding some sliced black olives, fried or marinated mushrooms or sun blush tomatoes at the end."
photo by -Sylvie- photo by -Sylvie-
photo by -Sylvie-
photo by Donna Vicari photo by Donna Vicari
photo by Bergy photo by Bergy
photo by Christine M. photo by Christine M.
photo by Bergy photo by Bergy
Ready In:




  • To make spaghetti sauce, cook garlic in butter and olive oil over medium low heat just until the garlic is soft but not browned.
  • Stir in the parsley or basil and cook for 2 minutes (stirring constantly) until the herbs are limp but still green.
  • Pour sauce hot over cooked spaghetti, toss lightly to coat and top with parmesan cheese.
  • Serve with french bread and extra Parmasan cheese at the table.
  • This garlic sauce will cover 3/4-1 pound of spaghetti or other pasta.

Questions & Replies

  1. Nutrition?
  2. Can you make this sauce ahead of time?
  3. Can you make sauce ahead of time?


  1. I cooked the garlic very slowly and it got very mellow and yummy. My favorite way to have pasta. Not a very good thing to cook for a date tho, lol. I added mushrooms the last time I made it, with great results.
  2. this is a great dish! Might I suggest an addition though? Get a few boneless chicken thighs (about 5) and cook till brown with some Salt & pepper and olive oil ( about 5-7 minutes each side on a high flame) then remove the chicken from the pan and stir in about a tablespoon of Italian Seasoning and 2 chopped garlic cloves until fragrant stirring not to burn the garlic, then add half a cup of chicken broth and reduce by half (about 5 minutes) then add in a tablespoon of butter and melt it through. Add the chicken back to the pan and spoon the sauce over top, then put the chicken on top of the pasta and this makes a GREAT meal :)
  3. Excellent. We cooked the 'sauce' with jumbo shrimp and added a few sun-dried tomatoes. Will certainly make this meal again.
  4. Tomato sauce has its moments but it is usually way too thick (people add paste, no wonder). I usually add that by adding generous amounts of red wine. The other thing I add is a 1/2 can of artichoke hearts. Hmm. <br/><br/>They worked in this too. I also added salt, pepper and a little oregano. But what seemed to provide the most flavor to this was the Parmesan.
  5. Added sauteed peppers and onions with roasted red peppers and served with butter garlic pork chops!!! Delish


  1. Instead of using parmesan cheese I use bread crumbs it the best
  2. I had to make it vegan for my daughter, so I used plant based butter and no parm. I boiled pasta and drained. In the same pot I put oil and garlic. I sauté the garlic a bit then added butter and fresh basil. Sauted a min stirring and added back the pasta to the pot. Tasted for salt My daughter loved it. She usually has butter and salt over her pasta so garlic and basil were a great add.
  3. Simple to whip together and great flavors. I used fresh Italian parsley instead of basil, and Asiago cheese instead of Parmesan (personal preference). I also added mushrooms while sauteeing the garlic. Next time I may add some diced tomatoes at the very end right before serving, for a beautiful burst of color. I served this alongside Pork Chops w/ Mushroom Madeira Sauce (from the Food Network). It went well together! Thanks for posting!
  4. Delicious! I added a little of the pasta water to make it seem creamy and help the parmesan to really melt in. I used capellini instead of spaghetti and it was perfect. Quick, easy, and a real kid and crowd pleaser!


Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998. I never went back to live in Germany, even though all my family is still there.
View Full Profile

Find More Recipes