Tomato Pesto Spaghetti with Fresh Garlic Bread

Tomato Pesto Spaghetti with Fresh Garlic Bread

We all opted for some comfort food for dinner.  What could be any simpler than spaghetti?  It’s quick and not so complicated and everyone can do it. Right?

This spaghetti dish I made is not the traditional spaghetti most people make.  It requires  extra steps, but it’s worth the effort because it was well seasoned and we all enjoyed it.

The complement?  The garlic bread. I don’t like to buy frozen garlic bread because they put too much butter on it.  I can’t really enjoy it when it’s dripping with oil.  The other frozen garlic breads are soggy in the middle and crispy around the edges after you bake them.

I seldom bake bread.  So, I purchased freshly baked bread at a local grocery store and made my own garlic bread with only two ingredients or three if I want cheesy garlic bread. 🙂

I was trying to compare fresh garlic vs. garlic seasoning and butter vs. olive oil when making garlic bread to find out which one would taste better.  I made one with butter and garlic and herbs seasoning,  and the other with fresh garlic and herbs seasoning lightly drizzled with olive oil.  The favorite?  It was tied.  My husband and I liked the fresh garlic bread with herbs seasoning drizzled with olive oil and the children preferred the butter with garlic and herbs seasoning.  🙂

Gather all ingredients.



  • 1/2 box of spaghetti noodles
  • 3/4 cup pre-made pesto sauce
  • 1 can (14.5 oz.) diced tomatoes or tomato sauce
  • 1 teaspoon salt
  • 1 lb. lean ground beef
  • 1/4 cup diced onions
  • 2 cloves garlic, diced
  • parmesan cheese
  • fresh basil strips
  • 1 teaspoon olive oil

Pour the can of diced tomatoes in a food processor.


Pulse 30 times or less if you desire a chunky consistency.  Transfer in a bowl.


Add the premade pesto sauce and salt.  Whisk to mix well.  Set aside.


Cook the spaghetti noodles 2 minutes less than the required cooking directions on the package and without adding the salt.  Set aside.  Heat a skillet in medium heat and add a teaspoon of olive oil when hot.  Add the ground beef and stir-fry until it turns brown.


Add the garlic and onions.  Stir-fry until translucent.


Add the pesto mixture in the skillet with the ground beef.  Stir and cover.  Let it simmer in very low heat for 8-10 minutes.*


Add the cooked spaghetti in the skillet and stir until the spaghetti noodles are well coated with the sauce.  Cover and let it simmer for about 3 minutes for the noodles to absorb the flavor.


Add the fresh basil strips and parmesan cheese.


Serve in a pasta bowl with garlic bread.  You can also drizzle the spaghetti with a little bit of pesto sauce on top if you desire.


How to make garlic bread:


  • 2 Ciabata rolls or Torta rolls, cut in half
  • Herbs and garlic seasoning
  • Finely diced fresh garlic
  • butter or olive oil.



Cut the bread rolls in half.  Brush with butter or drizzle with olive oil.  Sprinkle with herbs and garlic seasoning or fresh garlic.  If you want cheesy garlic bread, you can add the cheese.  Bake in the toaster oven for 350 degrees for 10 minutes or until bread turn lightly brown.


Serve with the spaghetti.  Bon Appetit!

Image*Note:  Cooking time varies depending on the heat of your stove.


© (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.


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