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Garlic and Thai Basil Spaghetti


A simple, flavorful pasta dish with fresh Thai basil, garlic, a splash of fish sauce, and grated provolone.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 42.9g
  • 14%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 511 mg
  • 20%

Based on a 2,000 calorie diet


  1. Bring a large pot of lightly salted water to boil. Place spaghetti in pot, and cook until al dente, about 8 to 10 minutes. Drain, and return spaghetti to pot.
  2. Meanwhile, place butter, olive oil, garlic, basil, fish sauce, and salt into a food processor. Pulse until finely chopped.
  3. Stir garlic and basil mixture into cooked spaghetti until evenly coated. Sprinkle half of the provolone on top, then stir until the cheese has melted. Sprinkle the remaining cheese, and stir.
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This didn't work for us. We thought the taste was too bland, probably because I didn't use enough basil. The recipe needs to be more specific about how much (i.e. packed, rough weight). I might try this sauce again with rice noodles (more basil, sans provolone and butter). But I would highly recommend a regular pesto if you're making a traditional pasta.


This was very good, but too much garlic. I used 3 cloves and even THAT was too much. I'll use only 2 cloves next time.