Spaghetti and Sungold Tomatoes
Crème Fraîche, Arugula, Lemon, Parmigiano Reggiano
Chef Tracy Malachek-Ezekiel of Birdie’s | Austin, TX
Yield: 4 servings
Adapted by StarChefs | november 2023
INGREDIENTS
1 pound spaghetti
225 grams crème fraîche
2 lemons, zested and juiced
1½ cups finely grated Parmigiano Reggiano
Sicilian extra virgin olive oil
Salt
Ground black pepper
2 cups sungold tomatoes, halved
2 cups arugula, big stems torn off
METHOD
To Assemble and Serve:
Bring a large pot of salted water to a boil and cook spaghetti until al dente. In a large bowl, whisk together crème fraîche, lemon zest, lemon juice, cheese, olive oil, and a large pinch of salt and black pepper. Taste and adjust seasoning if necessary. Drain pasta, reserving 1 cup pasta cooking water. Transfer cooked Spaghetti to the bowl and toss until combined and coated in sauce. Stir in tomatoes, arugula, and a drizzle of olive oil. Add in pasta water if needed. Transfer to a serving bowl and garnish with black pepper and another drizzle of olive oil.
