Pasta
Garlic Butter Parmesan Pasta
A silky, comforting bowl built from butter, garlic, Parmesan and a little pasta water. Ready in 20 minutes.
Lemon Tomato Spaghetti
Some weeknights call for something that tastes fresh without asking much of you. This spaghetti leans on two things most kitchens already have: a can of crushed tomatoes and a lemon. The tomatoes give the sauce body, the lemon keeps it from feeling heavy, and a handful of halved cherry tomatoes added near the end bring little bursts of sweetness.
The trick is to cook the garlic gently so it turns fragrant rather than bitter, and to finish the pasta in the sauce with a splash of its cooking water. That starchy water is what makes the sauce cling to every strand.
- Prep10 min
- Cook20 min
- Serves4
Method
- Bring a large pot of water to a boil and salt it generously. Add the spaghetti and cook until just shy of tender, about 1 minute less than the packet says. Scoop out 1 cup of the cooking water before draining.
- While the pasta cooks, warm the olive oil in a wide skillet over medium-low heat. Add the garlic and chili flakes and cook for 1 to 2 minutes, stirring, until fragrant and barely golden.
- Pour in the crushed tomatoes and add the salt. Simmer gently for 8 minutes, stirring now and then, until the sauce thickens slightly.
- Stir in the cherry tomatoes and lemon zest and cook for 2 minutes, just until the tomatoes begin to soften but still hold their shape.
- Add the drained spaghetti and half a cup of the reserved water. Toss over medium heat for about 1 minute, adding more water a splash at a time until the sauce is glossy and coats the pasta.
- Take the pan off the heat, stir in the lemon juice and basil, and season with pepper. Serve right away with Parmesan if you like.
Allergen note: Contains wheat. Contains dairy if you add Parmesan. Always check ingredient labels for your own needs.
Tips and variations
- Add lemon juice off the heat. Boiling it dulls its brightness.
- Short on time? Swap spaghetti for angel hair, which cooks in about 4 minutes.
- Leftovers keep in the fridge for up to 3 days. Reheat with a splash of water.
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