*Comfort Spaghetti*
Serves 2

I didn't know what else to call this.  Spaghetti with a comfort sauce.   Plain and simple ingredients put together beautifully.  Grab your spoon and fork, you're going to love this.

4 ounces dry spaghetti (1/4 pound)
50g of finely grated parmesan cheese (about 1/4 cup)
2 tsp unsalted butter
the juice of 1/2 lemon
1 fat clove of garlic, peeled and degermed and bashed
1 tsp finely grated lemon zest (from an unwaxed lemon)
a small handful of fresh basil leaves, chiffonade
1 425g tin of chopped Italian Tomatoes, drained
fine sea salt and freshly ground black pepper to taste

Place your butter into a microwaveable dish along with the garlic clove.  Nuke in the microwave for about 30 seconds, until the butter is melted and you can smell the garlic.  Stir in the lemon zest and juice, and set aside.

Bring a large pot of lightly salted water to the boil.  Add the spaghetti and cook according to your package directions for al dente.  Leave the drained tomatoes in the strainer.  Once the pasta is done, pour it over the drained tomatoes in the strainer and drain well.  (This helps to heat up the tinned tomatoes.)  Return the spaghetti and tomatoes to the saucepan.  Tip in the garlic butter, the cheese and the basil leaves.  (To chiffonade, roll the leaves into a tight cylinder and then slice them crosswise into thin strips.)  Toss together to coat the spaghetti.  Season to taste with sea salt and freshly ground black pepper.  Divide into two pasta bowls and serve.  I like to pass more parmesan cheese at the table.  (You can never have too much parmesan!)