It’s amazing how sometimes the simplest of ingredients, can come together and create the most amazing dish.
And that’s exactly what this pasta dish is.
Spaghetti, the best olive oil, garlic (of course), Parmesan cheese , toasted pine nuts and lemon.
Okay some salt and pepper too.
Nothing too complicated, or not already in my pantry and fridge at all times, love that.
Having this in my summer repertoire is key to last minute entertaining with ease.
It’s lovely hot from the stove top, or I think would be equally as good served at room temperature.
Preferably at a outside table set with fresh flowers from your garden, a cold bottle of white wine and a nice view.
However you make it, enjoy!
- 1 package of spaghetti (I am in love with Le Veneziane GF)
- 6 Tbs olive oil
- 4 garlic cloves, chopped fine
- juice of 1 lemon
- 1/4 cup toasted pine nuts
- 1/2 cup grated parmesan cheese
- 1/2 cup finely chopped basil
- 1 Tbs ground pepper
- Salt to taste
Bring a large stockpot filled 3/4 full with water to boil.
Throw in a big handful of kosher salt, bring back to boil.
Add pasta and cook according to directions.
In the meantime, add olive oil to large skillet.
Over medium cook garlic just until fragrant, do not brown, approx 1-2 mins.
Drain pasta and add to skillet, toss to coat over medium heat for 1 minute.
Place in serving dish, squeese lemon over pasta, careful not to add seeds.
Sprinkle with pine nuts, parmesan and basil and toss well.
Grind black pepper over top and serve.