Daily Pasta Recipe

Bring water to boil

In a large pot bring 4 liters of water to a rolling boil. Add 1 tablespoon kosher salt once boiling.

Cook pasta

Add 12 oz pasta and cook uncovered, stirring occasionally, until just shy of al dente (follow package time minus 1–2 minutes). Reserve 1 to 1 1/4 cups of pasta cooking water, then drain pasta and set aside.

Warm oil and butter

While the pasta cooks, heat a large wide sauté pan over medium heat. Add 3 tablespoons olive oil and 1 tablespoon butter. Once butter melts and foam subsides, continue to medium.

Add 4 thinly sliced garlic cloves and 1 teaspoon red pepper flakes to the oil. Cook gently, stirring, until garlic is fragrant and just turning golden (about 1–1½ minutes). Do not let garlic burn.

Add 1 tablespoon vermouth or dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the alcohol cook off for about 30 seconds.

Add 1.5 cups halved cherry tomatoes to the pan. Sauté for 2–3 minutes until tomatoes soften and begin to collapse, releasing juices.

Add 3 cups chopped baby spinach in batches, stirring to wilt each addition. The spinach will reduce quickly (about 1–2 minutes).

Zest 1 lemon directly into the pan, then squeeze in 1–2 tablespoons lemon juice (to taste). Stir to combine.

Return drained pasta to the pan (or add pasta into the sauce pan). Toss to combine over low heat.

Add 1/2 to 1 cup of the reserved pasta cooking water and toss vigorously to create a silky sauce. Add more water as needed until sauce lightly coats the pasta.

Stir in 3 tablespoons grated Parmesan and the drained, flaked canned tuna (optional). Toss gently to incorporate and warm the tuna through (about 1 minute).

Adjust seasoning with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, tasting and adjusting as needed.

Remove from heat and fold in 1/4 cup chopped fresh basil (or parsley). If desired, drizzle an extra teaspoon of olive oil for gloss.

Serve immediately, topped with extra Parmesan and a grind of black pepper.