Buttered penne

• 340 g penne pasta
• 45 g unsalted buttercut into cubes
• 1 tbs kosher saltfor the pasta water, plus more to taste
• ½ tsp black pepperfreshly ground

1. 1

   Bring a large pot of water to a rolling boil over high heat. Add 1 tbs of kosher salt — the water should taste pleasantly salty, like light broth. Add the penne and cook according to package directions until al dente, usually 10-11 minutes.

   Tip: Don't skip the salt in the water — it's the only chance you have to season the pasta itself.

2. 2

   Just before draining, scoop out about 120ml of the starchy pasta water and set it aside. Drain the penne through a colander, then return the pasta immediately to the hot pot off the heat.

   Tip: That starchy water is your secret weapon — it helps the butter emulsify into a light, glossy sauce rather than just pooling at the bottom.

3. 3

   Add the butter cubes to the hot pasta and toss continuously with tongs. Splash in pasta water a little at a time — start with 60ml — and keep tossing until the butter melts completely and coats every piece of penne in a silky, glossy sauce, about 1-2 minutes. Add more pasta water if it looks dry or clumpy.

   Tip: The key is constant movement — tossing keeps the emulsion together. If the pasta cools too fast, set the pot over low heat for 30 seconds while you toss.

4. 4

   Season generously with salt and the freshly ground black pepper. Taste and adjust — it should be buttery, savory, and well-seasoned. Serve immediately.

• pot (4-liter (4-quart))
• colander
• tongs

Per serving

Nutritional values are estimates only.