Garlicky Marjoram Spaghetti
This pasta is true to its name. It’s garlicky with a hint of floral from the marjoram, simple, and buttery. Its rich flavor is brightened up with lemon zest. If you are looking for a pasta that respects all of its ingredients then this is the one. Once you take one bite, you won’t want to put the fork down. It's one that I keep in my back pocket and pull out on special occasions.
If I have learned anything about being a chef, it's to respect my ingredients. I find that it's possibly the most important rule of making a good dish. If whatever I'm cooking has garlic in it, I want it to taste exactly like garlic and the best garlic I can find. If the dish has a fresh herb or lemon, I want those herbs and lemon to be bright, floral, and present in the dish. It's about having bold flavors from simple fresh ingredients, and this spaghetti does just that.
I know traditional spaghetti has red sauce, but you'll want to give this one a try. I'm telling you the buttery, garlicky, lemony, and floral flavors with a hint of red pepper flakes will keep you coming back for more.
Prep Time: 15 minutes
Cook Time: 30 minutes
7 oz dried spaghetti
2 tbsp butter
2 garlic cloves, thinly sliced
4 marjoram sprigs, leaves picked
1/2 lemon zested
pinch of red pepper flakes
salt to taste
Bring a pot with six quarts of water to boil. Add your spaghetti and cook until halfway done (the noodles should still have a decent bite to them).
In a separate pot, melt two tbsp butter. Fry the marjoram and garlic, then add the red pepper flakes and a pinch of salt.
Add your half-cooked spaghetti to the pot with your fried herbs along with 1/4 cup of your pasta water.
Let your spaghetti simmer and reduce. Gently agitate pasta as it cooks.
While the pasta water is reducing and a sauce is starting to form, add kosher salt to taste and some fresh marjoram.
Finish with the remaining two tbsp butter. Toss or stir the pasta until the sauce is thick and butter is incorporated.
Garnish with more fresh marjoram.