The Stuff:
- 1 packed cup fresh herb leaves, such as parsley, oregano, mint, thyme, or a combination
- 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated), divided
- 1 pound dried long pasta, such as spaghetti or bucatini
- 8 tablespoons (1 stick) unsalted butter
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1 tablespoon Never Not Eating Za'atar
- 1/2 medium lemon
- 1 teaspoon kosher salt, plus more for the pasta
The Method:
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Bring a large pot of heavily salted water to a boil. Coarsely chop 1 packed cup fresh herb leaves. Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated.
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Add the pasta to the boiling water and cook according to package instructions for 1 minute less than al dente. Meanwhile, start the sauce.
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Cut 8 tablespoons unsalted butter into a few pieces and place in a large skillet. Melt over medium heat. Add 1 tablespoon Never Not Eating Za'atar and continue cooking, swirling the pan occasionally and scraping up any browned bits at the bottom of the pan with a wooden spoon, until the butter has a nutty, fragrant aroma and is a toasty-brown colour, 2 to 3 minutes. Remove the pan from the heat. Carefully squeeze the juice from 1/2 medium lemon (about 1 1/2 tablespoons) into the pan (it will spatter). Add 1 teaspoon kosher salt and stir to combine.
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When the pasta is ready, reserve 2 cups of the cooking water. Drain the pasta.
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Pour the reserved pasta water into the sauce and bring to a simmer over medium-high heat. Simmer, scraping up any browned bits at the bottom of the pan with a wooden spoon, until the liquid reduces by half, about 3 minutes. Add the pasta and toss continuously until the sauce thickens a bit more and coats the pasta, and the pasta is al dente, about 1 minute more.
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Remove the pan from the heat. Add the herbs and half of the Parmesan and toss to combine. Serve garnished with the remaining Parmesan and a generous sprinkle of za’atar.
(From Kitchn)
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