Lunch Special #3 Recipe

Boil pasta

Bring 4 liters of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz dried spaghetti and cook uncovered, stirring occasionally, until al dente according to package instructions (about 8–10 minutes). Reserve 1 cup (240 ml) pasta cooking water, then drain pasta and set aside.

Make sauce

While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the finely diced onion and sauté until soft and translucent, about 5–6 minutes. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant, stirring to avoid burning.

Simmer sauce

Stir in 14 oz crushed tomatoes and 1 tablespoon tomato paste. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 8–10 minutes to thicken and meld flavors. Taste and adjust salt/pepper as needed.

Combine pasta and sauce

Add drained spaghetti to the skillet with the sauce (or return sauce to the pasta pot). Toss well to coat, adding up to 1/2 cup (120 ml) reserved pasta water as needed to loosen and create a silky sauce that clings to the noodles. Stir in 2 tablespoons chopped fresh parsley or basil and 1/4 cup grated Parmesan if using. Keep warm until serving.

Prep and assemble

Preheat oven to 400°F (200°C). Slice the 8 oz baguette or loaf in half lengthwise (or into 1-inch slices if preferred). In a small bowl, combine 4 tablespoons softened unsalted butter, 1 tablespoon olive oil, 2 minced garlic cloves, 1 tablespoon chopped fresh parsley, 1/4 teaspoon salt, and 2 tablespoons grated Parmesan (optional). Mix until smooth.

Bake

Spread the garlic butter mixture evenly over the cut sides of the bread. Place on a baking sheet and bake in the preheated oven for 8–10 minutes, until butter is melted and edges begin to turn golden. For crispier top, switch oven to broil for 1–2 minutes while watching closely to avoid burning. Remove from oven and slice if not pre-sliced.

Fill a glass with 4 ice cubes and pour 12 fl oz of prepared iced tea or soda over the ice. Garnish with a lemon wedge if desired. Serve chilled alongside the spaghetti and garlic bread.