Here’s a meal that is perfect for this busy time of year, when you’ve come home exhausted from work and shopping. You can be sitting down to a bowl of this on the couch 10 minutes after walking through the front door.
If you don’t have basil growing in your garden or balcony then I strongly recommend planting some this weekend. Put it in a sunny spot and you will have lovely fresh basil leaves all summer long.
- Dried spaghetti – enough for 2 serves
- 6 cherry tomatoes, halved
- 1 garlic clove, roughly chopped
- About 10 small basil leaves
- Zest of half a lemon
- Squeeze of lemon juice
- Olive oil
- Salt and pepper
- Grated fresh parmesan or pecorino cheese
Cook the spaghetti in boiling water, stirring frequently to ensure it doesn’t all stick together. When its nearly cooked, heat the olive oil in a large saute pan, toss in the garlic, let it cook just briefly, half a minute, then add the lemon zest and tomatoes. Scoop out a little of the pasta water – just a tablespoon or two – into a little bowl or cup and set it aside, drain the pasta and tip the spaghetti – unrinsed – straight into the pan with the garlic etc. Mix everything through over a low heat and add the little bit of reserved cooking water and a little squeeze of lemon juice. Stir through the basil leaves until just wilted, season, and serve with the parmesan.