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  • Prep
    15 min
  • Total
    30 min
  • Servings

Spaghetti Margherita


  • 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


  1. Cook the pasta according to package instructions, or until al dente.
  2. 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.
  3. 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.