- 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.
If you’re craving a simple, old‑fashioned comfort dish that stretches the budget and feeds the soul, this Grandmother's Macaroni, Cheese & Tomato Scallop is exactly the kind of recipe you’ll want in your back pocket. Made with tender macaroni, plenty of strong cheddar, and a tin of good tomatoes — the everyday staples so many of us keep on hand — it’s the kind of cozy, no‑fuss bake that generations before us relied on to feed hungry families well.
It comes together quickly, uses inexpensive ingredients you likely already have in the cupboard, and delivers that nostalgic, home‑cooked flavor that never goes out of style. Whether it’s a busy weeknight, the end of the month, or you’re simply craving something warm and satisfying, this classic macaroni casserole proves once again that the simplest meals are often the most delicious.
- 2 cups (8 ounces/225g) uncooked macaroni
- 2 cups (240g) grated strong cheddar cheese (2 cups)
- 1 (14.25oz/ 400g) tin of chopped tomatoes in tomato juice (2 cups)
- 2/3 cup (180ml) scalded milk
- a handful of coarse breadcrumbs or cracker crumbs
- 1 TBS melted butter
- salt and black pepper to taste
- I used elbow macaroni, but you can use any smallish pasta shape that will cup the tomatoes and cheese.
- I used strong cheddar. You can also use processed cheese if you would rather.
- I used full-fat milk. I like the richer flavor of it. You could also use half and half, cream and milk, if you wish.
- You can be as generous as you like with the crumb topping. I like a lot of crumbs on top. 😁
- I use salted butter.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a (1 liter/1 quart) casserole dish and set aside. (I like to use real butter for this. You could use margarine or a low fat cooking spray. It's up to you.)
- Cook the macaroni according to the package directions in lightly salted water, just to al dente. Drain well, rinse with cold water and drain again. (Don't skip the rinsing step. It helps to keep the macaroni from becoming gummy or clumping together from too much starch. Do be sure to drain it well.)
- Layer the macaroni, cheese and tomatoes in the prepared casserole dish, as follows: a third of the macaroni, a layer of cheese, half of the tomatoes, a third of the macaroni, a third of the cheese, the remaining tomatoes, the remaining macaroni and ending with the remaining cheese. You will want to lightly season each layer of macaroni, remembering that the cheese will be salty so heavy on the pepper, and salting judiciously! (I like to use lots of pepper.)
- Pour the scalded milk over top of the casserole, running a knife down through it here and there so that you make sure it goes well to the bottom. (This helps to evenly distribute the milk.)
- Mix the bread or cracker crumbs with the melted butter and sprinkle over the top. (This will form a lovely crisp topping and protect the macaroni from drying out.)
- Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.
🌟 Hints & Suggestions for Success
Grandmother's Macaroni, Cheese & Tomato Scallop
This may be simple and plain, but don't let that fool you. Sometimes the simplest things are the most delicious of all.
Ingredients
- 2 cups (8 ounces/225g) uncooked macaroni
- 2 cups (240g) grated strong cheddar cheese (2 cups)
- 1 (14.25oz/ 400g) tin of chopped tomatoes in tomato juice (2 cups)
- 2/3 cup (180ml) scalded milk (To scald milk, put into a beaker and heat on high in the microwave for 1 minute, or heat in a small saucepan until bubbles appear around the edges. Don't let it boil.)
- a handful of coarse breadcrumbs or cracker crumbs
- 1 TBS melted butter
- salt and black pepper to taste
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a (1 liter/1 quart) casserole dish and set aside.
- Cook the macaroni according to the package directions in lightly salted water, just to al dente. Drain well, rinse with cold water and drain again.
- Layer the macaroni, cheese and tomatoes in the prepared casserole dish, as follows: a third of the macaroni, a layer of cheese, half of the tomatoes, a third of the macaroni, a third of the cheese, the remaining tomatoes, the remaining macaroni and ending with the remaining cheese. You will want to lightly season each layer of macaroni, remembering that the cheese will be salty so heavy on the pepper, and salting judiciously!
- Pour the scalded milk over top of the casserole, running a knife down through it here and there so that you make sure it goes well to the bottom.
- Mix the bread or cracker crumbs with the melted butter and sprinkle over the top.
- Bake for 25 to 30 minutes, until the milk is bubbling up and the top is nicely browned. Serve hot.
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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