|Nutritional Guidelines (per serving)|
This super simple recipe is a good accompaniment to everything from meatloaf to broiled chicken or fish.
Choose a good quality pasta, preferably one from Italy. Make sure the butter you use is fresh and of the best quality, and the herbs should be fresh and green.
Pasta water is a crucial ingredient when making pasta dishes. Reserve about 1/3 cup of the water before you drain the pasta. Then add that water to the pasta when you are tossing it in the sauce, as necessary, to make the dish creamy.
- 16 oz. linguine or spaghetti pasta
- 1 tbsp. salt
- 5 tbsp. butter
- 3 tbsp. fresh parsley (chopped)
- 3 tbsp. fresh basil (chopped)
- Optional: 3 tbsp. freshly grated Parmesan cheese
Bring a large pot of water to a boil. For one pound of pasta, you should use 4 to 5 quarts of water. Add salt.
Add the linguine or spaghetti and stir. Turn on the timer to 2 minutes less than the package directions state. You don't want to overcook the pasta, and it's best to start testing the pasta before it's done.
When the timer goes off, taste a strand. It should be tender, but not mushy, with some resistance in the center.
Remove 1/3 cup of pasta water and set aside.
Drain the pasta into a colander placed in the sink.
Return the pasta to the hot pot.
Add butter, parsley, and basil, and toss with tongs. Add some of the pasta cooking water if you think it necessary.
Toss over low heat for a minute or two, sprinkle with cheese, and then serve immediately.