The simplest spaghetti dishes are often my favourites. This one requires almost no cooking of the sauce so it’s ready in the time it takes to cook the pasta. During an energy crisis, recipes that require little or no heating are essential. I was very pleasantly surprised to find that the kids love this dish. It’s salty and bright and easy to eat so it makes an excellent weeknight meal..
Serves 2 Adults & 2 Kids
zest of 1 lemon
50ml lemon juice
50g unsalted butter
50ml pasta water
freshly cracked black pepper
handful of fresh basil leaves
- Bring a large pan of salted water to the boil then cook the spaghetti according to the package instructions. Whilst the pasta is cooking prepare the ingredients for the sauce.
- Finely grate the zest of one lemon into a jug then squeeze in 50ml of lemon juice. Finely grate the parmesan and finely chop the basil leaves. Chop the butter into cubes.
- Once the pasta is cooked reserve 50ml of the pasta water and add it to the lemon juice. Drain the pasta then return to the pan and add the lemon juice, zest, pasta water, butter and parmesan. Toss to combine then grind over generously with fresh black pepper and some salt to taste.
- Finish with the fresh basil and some extra parmesan grated on top.