Skip to Content
-
-
Prep
- 15 min
-
-
Total
- 30 min
-
-
Serving
- 4
Ingredients
- 375 g (12 oz) spaghetti
- 30 ml (2 tbsp) butter
- 4 garlic cloves, minced
- ½ tsp. (2 ml) salt
- 1 ml (¼ tsp) hot pepper flakes
- 625 ml (2 ½ cups) tomato sauce
- 500 ml (2 cups) cherry tomatoes, halved
- 125 ml (½ cup) Saputo Parmesan Petals
- 1 container Saputo Bocconcini cheese, shredded
- 125 ml (½ cup) fresh basil leaves, finely chopped
- Saputo Parmesan Petals for garnish
Directions
- Cook the pasta according to package instructions, or until al dente.
- Meanwhile, melt the butter in a large pot set over medium heat. Add the garlic, salt, and hot pepper flakes. Stir in the tomato sauce. Bring to a boil and lower heat. Whisk for 3 to 5 minutes, or until sauce is thick and smooth. Add the cherry tomatoes and Saputo Parmesan petals.
- Drain the pasta and return it to the pot. Add the sauce and stir 1 to 2 minutes over medium heat, or until pasta is thoroughly coated. Add the Saputo Bocconcini cheese, basil, and salt (to taste). Garnish with Parmesan petals and serve.
