Holy Grail Pasta
I make some variations of this pasta recipe too frequently. It’s my go-to recipe when I don’t know what to eat, am feeling blue, or need a cozy meal. It’s super easy to make, with a few little tricks to level up my everyday meal.
The main trick: toasted breadcrumbs. I tend to keep these in my freezer so they’re ready to go when I’m in a pinch. I typically buy the pre-cut bread in the bakery section of the grocery store (ya know, the one you use for stuffing). Pulse that up in the food processor and add in parsley, garlic, parmesan, and whatever other seasonings I’m feeling that day. Viola!
Ingredients
1 serving pasta, whatever shape is your favorite, reserve pasta water
Salt, for water and to season
Butter
1/8 tsp fresh ground black pepper
1/8 tsp red pepper flakes
1 garlic clove, finely chopped or grated
1 lemon, zested and juiced
Parmesan cheese
Herbed parmesan breadcrumbs
Instructions
Fill a pot with water, salt the water. Bring to a boil.
Add the pasta and cook until al dente. Right before you strain the pasta, reserve about 1/4 cup of the water and set aside.
In a pan melt the butter over low-medium heat, just enough to coat the pan. Add the pepper and red pepper flakes. Stir and allow to cook for 1-2 minutes.
Add the garlic to the pan, followed by the lemon zest and juice. Mix and cook until fragrant, about 5-6 minutes.
Pour the drained pasta into the pan with the reserved pasta water. Season with salt.
Allow to cook, stirring frequently, until most of the liquid is gone. This should take just a few minutes.
Turn off the heat and mix a small pat of butter into the pasta. Top with parmesan cheese and mix again before transferring to a bowl.
With the same pan, lightly toast your breadcrumbs and sprinkle on top of the pasta. Don’t skip this step - it’s what really makes the dish.
