This is a very popular pasta dish on the Amalfi Coast of Italy. I had this several times in Praiano and Positano. Lemon, Parmigiano cheese, and extra-virgin olive oil are a trio made in heaven.
1 lb spaghetti
1 large garlic clove, cut in half
1 large garlic clove, cut in half
Zest of 1 lemon, for garnish
Juice of 2 lemons
⅓ cup extra-virgin olive oil
¾ cup grated Parmigiano-Reggiano cheese, divided
2 T chopped Italian parsley
2 T chopped basil
Sea salt and freshly ground black pepper
Boil spaghetti in salted water until al dente (about 8 minutes).
Save about ½ cup of the pasta cooking water.
Meanwhile, rub the garlic around the inside of large warm pasta bowl. This adds a hint of garlic without being overpowering.
Pour in the lemon juice and while whisking, drizzle in the extra-virgin olive oil and most of the Parmigiano cheese.
Pour in the lemon juice and while whisking, drizzle in the extra-virgin olive oil and most of the Parmigiano cheese.
Add the warm, drained spaghetti, pasta water, parsley, and basil.
Season to taste with salt and pepper.
Divide between 4 warm pasta bowls, sprinkle with a little more Parmigiano and add a little lemon zest on top.
Serves 4
No comments:
Post a Comment