Quick, easy, and delicious. Tonight called for spaghetti. Not with a red sauce or pesto or a heavy alfredo sauce but with this simple yet delicious recipe. Total cook time was at the most 20 minutes.

Here is my go to quick spaghetti recipe. I usually make one or 2 servings.

Boil water like you always do when making pasta. SALT THE WATER! Not a pinch but not a ton either. Find the perfect medium. The spaghetti I use cooks for exactly 11 minutes.

In a skillet or frying pan add in about 1 tablespoon of butter. Melt it to the point that is is starting to brown but don’t let it brown. Does that make sense? hmmmm…

Add in 2 cloves of freshly chopped garlic to the butter. Chop it my hand leaving some big chunks of garlic.

Raid your spice cabinet for crushed red pepper, thyme, oregano, and basil. Sprinkle just a bit of each into the butter and garlic. **Bonus points if you use fresh herbs**

Dice 1 fresh tomato or a handful of cherry tomatoes then add that to the butter, garlic, and spices.

Cook stirring constantly for 30 – 60 seconds. Turn off the heat but leave this on the stove.

** beep beep beep beep ** Spaghetti is done!

Please whatever you do don’t drain the spaghetti. Use tongs to pick up the spaghetti and put it in the pan with your sauce. Yes some of the pasta water will get in there. You want this to happen. Trust me! It helps build a sauce.

Go ahead and sprinkle a bit of salt over the spaghetti and toss the spaghetti and sauce with the tongs.

Now you are ready to plate.

After you plate the spaghetti zest a little bit of lemon over the top and drizzle very lightly with a good quality olive oil. In the picture you see above I used truffle oil.

So simple and so good.