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1. Peel and finely slice the garlic. Finely grate the parmesan cheese, shred the mozzarella if not pre-shredded, and roughly tear or chop the basil leaves. Set everything near the stove.
5 clove garlic,
1 cup parmesan cheese, finely grated,
0.5 cup mozzarella cheese, low-moisture, shredded,
0.2 cup fresh basil leaves
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2. Place a wide, heavy pot over medium-low heat. Add the butter and olive oil and let the butter fully melt and foam. Add the sliced garlic and cook, stirring often, until fragrant and just turning light golden at the edges, about 2 to 3 minutes; do not let it brown deeply.
3 tbsp unsalted butter,
1 tbsp olive oil,
2.5 clove garlic
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3. Stir in the tomato paste and cook it in the fat, stirring and scraping the bottom often, until it darkens by a shade or two and smells sweet and roasted, about 3 to 4 minutes. If the garlic threatens to burn, slightly lower the heat.
0.5 cup tomato paste
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4. Pour in the water, then add the salt, black pepper, red pepper flakes, and sugar. Stir well to dissolve any tomato paste stuck to the pot and bring the mixture to a strong simmer over medium-high heat.
3 cup water,
1.2 tsp salt,
0.5 tsp black pepper,
0.2 tsp red pepper flakes,
0.5 tsp granulated sugar
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5. Add the dried pasta and stir immediately to separate the pieces and prevent sticking. Adjust the heat to maintain a steady simmer, not a hard boil. Cook uncovered, stirring every 1 to 2 minutes, until the pasta is al dente and most of the liquid has been absorbed into a glossy sauce, about 10 to 12 minutes, depending on the pasta shape. If the pot looks dry before the pasta is done, add a small splash of hot water to loosen.
12 oz dried pasta (short shape, e.g., penne or fusilli),
3 cup water
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6. Reduce the heat to low. Stir in the lemon juice, then add the grated parmesan in small handfuls, stirring constantly until melted and emulsified into the sauce. Sprinkle in the shredded mozzarella and stir just until it melts into creamy strands and the sauce is thick, glossy, and clings to the pasta. If the sauce is too thick, loosen with a spoonful of hot water; if too loose, let it simmer gently for another 1 to 2 minutes, stirring.
3 cup water,
1 cup parmesan cheese, finely grated,
0.5 cup mozzarella cheese, low-moisture, shredded,
1 tsp lemon juice
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7. Taste and adjust seasoning with a pinch more salt or pepper if needed. Remove from the heat, fold in most of the basil, and let the pasta rest for 1 minute to settle. Serve hot, topped with the remaining basil and an extra sprinkle of parmesan if desired.
1.2 tsp salt,
0.5 tsp black pepper,
1 cup parmesan cheese, finely grated,
0.2 cup fresh basil leaves
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8. Bring the pot to the table and serve directly from it for a true one-pot presentation, spooning plenty of the sauce over each portion.
By mansi