Pasta Recipe
Make Pasta Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Sauce & aromatics
Finishing & garnish
Method
Pasta
- 1
Boil pasta
Bring a large pot of water (about 4–6 quarts / 4–6 liters) to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti or linguine and cook uncovered, stirring occasionally, until al dente according to package time minus 1 minute (usually 8–10 minutes). Before draining, scoop and reserve 1 cup of the starchy pasta cooking water. Drain pasta and toss immediately with 1 tablespoon extra-virgin olive oil to prevent sticking; set aside.
Sauce & aromatics
- 2
Sweat aromatics
While pasta cooks, heat a large wide skillet over medium heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon unsalted butter. When butter melts and oil shimmers, add 4 thinly sliced garlic cloves and 1 finely chopped small yellow onion. Sauté, stirring, until onion is translucent and garlic is fragrant and just beginning to color, about 3–4 minutes. Add 1 teaspoon crushed red pepper flakes and stir 30 seconds.
- 3
Deglaze and build sauce
Increase heat to medium-high and pour in 1 cup dry white wine (or broth). Use a wooden spoon to scrape any browned bits from the pan. Let wine reduce by about half, roughly 3–4 minutes. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to develop flavor. If using, add 1 cup halved cherry tomatoes and cook until they soften and begin to break down, about 3 minutes.
- 4
Finish sauce consistency
Reduce heat to low. Add about 1/2 cup of the reserved pasta cooking water to the pan and stir to combine; this will loosen the sauce and emulsify with the oil and butter. Taste and add up to the remaining reserved cooking water as needed to reach a silky, clingy sauce (use up to 1 cup total reserved water).
Finishing & garnish
- 5
Combine pasta and sauce
Add the drained pasta to the skillet with the sauce. Toss and cook together over low heat for 1–2 minutes so the pasta absorbs the sauce. If the mixture seems dry, add small splashes of reserved pasta water until the sauce coats the noodles.
- 6
Add finishing flavors
Remove skillet from heat. Stir in 1 tablespoon fresh lemon juice, 1 cup grated Parmesan cheese, and 1 cup torn fresh basil. Toss vigorously to create a glossy sauce; if needed, add a tablespoon or two more pasta water to reach desired creaminess. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting to preference.
- 7
Serve
Divide pasta among plates or bowls. Garnish with extra basil leaves and a sprinkle of grated Parmesan. Serve immediately.