Hope everyone had a fabulous Valentine’s Week last week!! For those of you who know me, know that Food is my love language — whether it’s dining out at a fancy restaurant, experimenting with new flavors, or simply sharing cherished dishes with loved ones — food is what unites us all around the table.
This recipe was born out of a delightful evening when one of my dear friends joined me for dinner. This pasta perfectly embodies my mantra of "SIMPLE INGREDIENTS = SIMPLY AMAZING" and was crafted in the kitchen using just some leftover herbs and butter from my fridge, with a generous helping of cheese to add that creamy, dreamy touch. Cooking in the kitchen and gathering my friends and family together holds immense significance for me. I hope this recipe will bring the warmth and joy of shared moments in the kitchen to your table.
Recipe below — I hope you enjoy it as much as we did! Don't forget to let me know your thoughts!
Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
1 pound (450g) of short pasta
1/2 white onion, finely chopped
1 stick (8 tablespoons) of unsalted butter
1 & 1/2 cups (packed) of fresh basil leaves, chopped
1/2 cup (115g) of fresh goat cheese
1/2 cup (50g) of freshly grated Parmigiano Reggiano cheese, plus extra for serving
1 cup (240ml) of starchy pasta water
3 cloves of garlic, minced
2 tablespoons of olive oil
Instructions:
Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until tender but still firm to the bite (al dente). Reserve 1 cup of pasta water, then drain the pasta.
Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until translucent, about 3-4 minutes.
Make the Basil Butter Sauce: Reduce the heat to low and add the stick of butter to the skillet. Stir until melted. Add the chopped basil leaves and continue to cook until the butter turns a golden brown and the basil is fragrant, about 5 minutes. Keep the heat on low to prevent burning.
Combine with Pasta: When the pasta is about 3/4 cooked, add half of the reserved pasta water to the skillet with the basil butter sauce. Add the drained pasta to the skillet and toss to coat, allowing the pasta to finish cooking in the sauce. Cook for about 1-2 minutes until the pasta is fully coated and al dente.
Add Cheese: Stir in both types of cheese until melted and well combined. If the sauce is too thick, add more pasta water as needed to reach desired consistency.
Serve: Plate the pasta and sprinkle with extra grated Parmigiano Reggiano cheese and red chili flakes for some spice. Serve immediately, and enjoy!
Note: You can adjust the consistency of the sauce by adding more pasta water for a thinner sauce or more cheese for a thicker sauce.
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