There is nothing which relieves stress like a luscious bowl of noodles to dive into. This pasta recipe will have you slurping spaghetti and relaxing your tired body into the couch faster than you can say bruschetta.
Fresh tomatoes and basil are tossed with a slinky pasta which has been coated in a mixture of salty cheese, butter and raw egg yolks. The recipe is another vegetarian carbonara of sorts; not healthy but it’s all real food, and all about the ingredients.
Feeling relaxed yet? Pour yourself a glass of Sauvignon Blanc and put your pyjamas on, I won’t judge.
Tomato and Basil Noodles(serves 2)
Bring a large pot of water to a boil. Add a heaping tablespoon of salt and when it returns to a boil add spaghetti. Cook until on the slightly undercooked version of al dente. Reserve 1/2 cup of the pasta water and drain. Meanwhile heat a large skillet to medium-low and melt butter. Add pasta to skillet and coat with butter. In a small bowl fork together the egg yolk. Turn off the heat and toss quickly with the pasta, followed by the cheese. Add the hot pasta water a tablespoon at a time until the pasta is gently and evenly sauced. Add basil and tomatoes and allow to cook in the residual heat for a few minutes. Taste and add salt as necessary and lots of freshly ground pepper.