- 1/4 pound (4 ounces/115g) dry spaghetti noodles
- 1/4 cup (50g) of finely grated parmesan cheese
- 2 tsp butter
- the juice of 1/2 lemon
- 1 fat clove of garlic, peeled and degermed and bashed
- 1 tsp finely grated lemon zest
- a small handful of fresh basil leaves, chiffonade
- 1 (15 ounce/425g) tin of chopped Italian Tomatoes, drained
- fine sea salt and freshly ground black pepper to taste
Spaghetti (4 ounces/115g dry) A simple, everyday pasta works perfectly here. You mention that a supermarket’s best brand is just as good as any Italian brand — no need to splurge unless you’re after a special shape like bucatini. Four ounces is just right for two people.
Parmigiano Reggiano (1/4 cup/50g finely grated) One of the most important elements of the dish . Its salty, nutty richness melts into the warm pasta, creating a silky, comforting sauce. You always keep good Parmigiano in your fridge, and it truly makes a difference.
Butter (2 tsp) This is the base of your “comfort sauce.” You melt it with a bashed garlic clove to infuse it with flavour . The butter adds richness and helps the cheese cling beautifully to the pasta.
Garlic (1 fat clove, peeled, degermed, bashed) Used to gently perfume the butter rather than overpower the dish. Bashing the clove releases its oils, giving a soft, mellow garlic flavour that complements the tomatoes and basil perfectly.
Lemon (juice of ½ + 1 tsp zest) The zest and juice brighten the whole dish, adding freshness and lifting the tomato flavour. I stir them into the warm garlic butter to create a simple, vibrant sauce base.
Fresh Basil (small handful, chiffonade) The only herb here, and a beautiful one. I slice it chiffonade-style — rolled like a cigar and cut thinly — for delicate ribbons that melt into the pasta . It adds fragrance, colour, and a fresh Italian note.
Italian Chopped Tomatoes (1 tin, 15 oz/425g, drained) These are the heart of the dish. I am quite passionate about good-quality Italian tomatoes. They are heavenly and they’re the best when tomatoes are the main ingredient . Draining them keeps the sauce fresh and bright, and pouring the hot pasta over them gently warms them without cooking them down.
Sea Salt & Freshly Ground Black Pepper Added at the end to bring all the flavours together. A simple seasoning, but essential.
- 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. (I do this on high. Pay attention, you do not want the butter or the garlic to burn.)
- 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. (This can range from anywhere between 8 to 10 minutes according to the brand.)
- Drain your tomatoes, leaving them in the strainer. (I just leave the strainer in the sink with the tomatoes in it.)
- 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!)
Use good quality Italian tinned tomatoes They’re the star of the dish, and they’re “heavenly… fresh or tinned, sun dried, etc. They’re just the best.” When tomatoes are the main ingredient, you always choose a good Italian tin.
Don’t overspend on pasta A supermarket’s best brand works beautifully — “as good as any Italian brand,” you note. Save splurging for special shapes like bucatini.
Infuse your butter properly Melting the butter with the bashed garlic clove gives the sauce its fresh, aromatic base. Adding lemon zest and juice afterward brightens everything.
Warm the tomatoes with the pasta water trick Pouring the hot cooked spaghetti over the drained tomatoes gently warms them without cooking them down. This keeps the sauce fresh, bright, and full of flavour.
Chiffonade your basil for the best texture Rolling the leaves into a tight cylinder and slicing thinly gives you delicate ribbons that blend beautifully into the pasta.
Use real Parmigiano Reggiano It’s one of the “most important elements of this dish.” You can never have too much parmesan.
Work quickly — this dish is meant to be fast The pasta cooks in 8 minutes, and the sauce comes together in 2 more. Comfort Spaghetti is at its best when served immediately, piping hot.
Season at the end A final sprinkle of sea salt and freshly ground black pepper brings all the flavours together.
Keep ingredients simple and fresh
This recipe is all about “good and simple ingredients… put together in a simple way… quick to make… delicious to eat.”
Comfort Spaghetti
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!
Ingredients
- 1/4 pound (4 ounces/115g) dry spaghetti noodles
- 1/4 cup (50g) of finely grated parmesan cheese
- 2 tsp butter
- the juice of 1/2 lemon
- 1 fat clove of garlic, peeled and degermed and bashed
- 1 tsp finely grated lemon zest
- a small handful of fresh basil leaves, chiffonade
- 1 (15 ounce/425g) tin of chopped Italian Tomatoes, drained
- fine sea salt and freshly ground black pepper to taste
Instructions
- 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.
- Drain your tomatoes, leaving them 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!)
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Sometimes the simplest things bring the most joy, and this Fresh Fruit Compote is one of those little treasures. Made with whatever fruit you have on hand — fresh, frozen, or a mix of both — it’s a beautifully versatile recipe that turns everyday ingredients into something bright, wholesome, and delicious. Gently sweetened and softly simmered, the fruit becomes tender and jammy, perfect for spooning over yogurt, porridge, pancakes, or even a scoop of ice cream.
It’s quick to make, easy to customize, and ideal for using up fruit that’s past its prime. Whether you enjoy it warm from the pot or chilled from the fridge, this small‑batch compote adds a touch of homemade comfort to breakfasts, desserts, and everything in between.
- 1 pound (450g) fresh or frozen fruit
- 2 TBS honey or maple syrup
- pinch salt
- Grated Lemon or orange zest (1/4 teaspoon added before cooking) (apples, pears, plums)
- Ground cinnamon or ginger (1/4 teaspoon added before cooking) (apples and pears)
- Vanilla extract or paste (1/2 teaspoon added after cooking) (all stone fruit goes well as does rhubarb)
- Balsamic vinegar, white or dark (1 to 2 teaspoons added after cooking) (berries love this)
- Lemon juice or orange juice (1 to 2 tablespoons added after cooking)
- Fresh mint or basil leaves (add after cooking) (great with berries)
- Freshly ground black pepper (to taste, add after cooking) (especially good with strawberries)
🍋 Optional Variations & Add‑Ins
These flavour boosters let you tailor your compote to the fruit you’re using:
Citrus Zest — Adds brightness; best with apples, pears, and plums. Add before cooking .
Warm Spices (Cinnamon or Ginger) — Cozy and comforting, especially with apples and pears. Add before cooking .
Vanilla Extract or Paste — Beautiful with stone fruits and rhubarb; add after cooking to keep the flavour fresh .
Balsamic Vinegar (White or Dark) — A surprising but delicious addition for berries; add after cooking .
Lemon or Orange Juice — Adds brightness and balances sweetness; add after cooking .
Fresh Mint or Basil — Lovely with berries; stir in after cooking for a fresh herbal lift .
Freshly Ground Black Pepper — Especially good with strawberries; add after cooking for a subtle, sophisticated kick
- First prepare your fruit for cooking. If you are using peaches or apricots you may want to remove the skin first. To do this, make an X on the bottom and then immerse into boiling water for about 60 seconds. The skin should then just slip off. (Don't leave much longer than this in the boiling water or you risk cooking your fruit.)
- I like to peel apples and pears and core, discarding both the stem and bottom bits. (If you have one of those apple slicers/corers, they are ideal.)
- For any fruit with pits such as peaches, plums, apricots, cherries, etc. you will want to halve them and dispose of the pits. (You can buy cherry pitters to help with those, the others you will want to cut them in half with a sharp knife along the "cheek" indentation, twist and then remove the pits.)
- You can keep small berries, such as currants, blackberries, raspberries, small strawberries or blueberries whole. Large berries should be cut in half. (Do clean them well of any stems, leaves or debris.)
- Cut larger fruits into slices or cubes. If you are using frozen fruit, there is no need to do this, or to defrost.
- Put the prepped fruit into a large non-reactive saucepan along with your sweetener of choice and a pinch of salt. Bring to the boil over moderate heat. (This will take longer if you are using frozen fruit) (An enamel or coated pan works best.)
- Reduce to a simmer and cook until the compote has reached your desired consistency. (I like it when it has roughly reduced in volume by half. Mash with a potato masher if you want a smoother puree. I like a mix of chunks and puree.)
- Taste and adjust sweetening as desired with more syrup or honey. Cool completely and store, covered, in the refrigerator for up to 10 days. (It can be frozen if you wish.)
Yield: variable
Fresh Fruit Compote
A very continental fruit compote is a beautiful way to add interest to your morning breakfast. Its also pretty fabulous spooned over scoops of vanilla bean ice cream.
Ingredients
- 1 pound (450g) fresh or frozen fruit
- 2 TBS honey or maple syrup
- pinch salt
- Grated Lemon or orange zest (1/4 teaspoon added before cooking) (apples, pears, plums)
- Ground cinnamon or ginger (1/4 teaspoon added before cooking) (apples and pears)
- Vanilla extract or paste (1/2 teaspoon added after cooking) (all stone fruit goes well as does rhubarb)
- Balsamic vinegar, white or dark (1 to 2 teaspoons added after cooking) (berries love this)
- Lemon juice or orange juice (1 to 2 tablespoons added after cooking)
- Fresh mint or basil leaves (add after cooking) (great with berries)
- Freshly ground black pepper (to taste, add after cooking) (especially good with strawberries)
Instructions
- First prepare your fruit for cooking. If you are using peaches or apricots you may want to remove the skin first. To do this, make an X on the bottom and then immerse into boiling water for about 60 seconds. The skin should then just slip off.
- I like to peel apples and pears and core, discarding both the stem and bottom bits.
- For any fruit with pits such as peaches, plums, apricots, cherries, etc. you will want to halve them and dispose of the pits.
- You can keep small berries, such as currants, blackberries, raspberries, small strawberries or blueberries whole. Large berries should be cut in half.
- Cut larger fruits into slices or cubes. If you are using frozen fruit, there is no need to do this, or to defrost.
- Put the prepped fruit into a large non-reactive saucepan along with your sweetener of choice and a pinch of salt. Bring to the boil over moderate heat. (This will take longer if you are using frozen fruit)
- Reduce to a simmer and cook until the compote has reached your desired consistency. I like it when i has roughly reduced in volume by half. Mash with a potato masher if you want a smoother puree. I like a mix of chunks and puree.
- Taste and adjust sweetening as desired with more syrup or honey. Cool completely and store, covered, in the refrigerator for up to 10 days.
Notes
If you are using a really sour fruit such as rhubarb, it will take a much larger amount of sweetener to make it palatable.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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