As much as we all love carbs and a heaping plate of pasta, there’s no denying that a great sauce is what truly takes the dish over the top. We’re talking about perfectly silky alfredo and marinara that tastes fresh from the vine, even when you’re buying tomatoes from your local grocery store. That’s why we love this trick from Food52’s Kristen Miglore, who discovered how simple this classic sauce could be from David Mawhinney, an Executive Chef at New York’s Haven’s Kitchen.
Mawhinney tosses his al dente noodles with butter and a sprinkle of fresh lemon zest before adding a sauce of roma tomatoes that have been grated and simmered down to a thick consistency characteristic of the classic sauce. Though lemon juice would add more acid to the already acidic tomato sauce, lemon zest lends a bright, fresh flavor that doesn’t increase the sauce’s bite, he explained to Miglore. The butter, in addition to making absolutely anything better, adds necessary fat that brings all three elements together into a delicious sauce you’ll want to lick from the bottom of your bowl. A final sprinkle of Parmesan cheese is optional, though highly encouraged.
Watch the video below to see exactly how it’s made, and then try it out your next pasta night.