Categories: Italian, Main Dish, Pasta

Ingredients

• 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

Directions

1. In a covered pasta pot over high heat, bring water to a rapid boil.

2. Add in salt and spaghettini; cook until pasta is al dente.

3. Scoop out about 1 cup of the pasta water and set aside; drain pasta.

4. In a large saute pan, heat 2 T of the reserved pasta water over high heat.

5. Add torn basil and butter and cook, stirring, until the butter melts, about 1 minute.

6. Stir in half the cheese until well mixed.

7. Season to taste with salt and pepper.

8. Add the spaghettini and, using pasta tongs, toss to coat evenly, adding more pasta water if necessary.

9. Transfer to a large serving platter and sprinkle with remaining cheese and whole basil leaves.

10. Serve immediately.

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