Spaghettini With Butter and Basil
- 1 tablespoon salt
- 1 lb dried spaghettini
- 2 tablespoons lightly packed hand-torn basil leaves
- 6 tablespoons unsalted butter
- 6 tablespoons grated parmigiano-reggiano cheese, divided
- salt
- fresh ground black pepper
- 6 fresh basil leaves
- In a covered pasta pot over high heat, bring water to a rapid boil.
- Add in salt and spaghettini; cook until pasta is al dente.
- Scoop out about 1 cup of the pasta water and set aside; drain pasta.
- In a large saute pan, heat 2 T of the reserved pasta water over high heat.
- Add torn basil and butter and cook, stirring, until the butter melts, about 1 minute.
- Stir in half the cheese until well mixed.
- Season to taste with salt and pepper.
- Add the spaghettini and, using pasta tongs, toss to coat evenly, adding more pasta water if necessary.
- Transfer to a large serving platter and sprinkle with remaining cheese and whole basil leaves.
- Serve immediately.
salt, spaghettini, basil, unsalted butter, cheese, salt, fresh ground black pepper, fresh basil
Taken from www.food.com/recipe/spaghettini-with-butter-and-basil-454440 (may not work)