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Lemon Aglio e Olio
Category
Pasta
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
-
1 (500g) box pappardelle pasta
- Kosher salt for the pasta water
-
1/2 cup olive oil
- 6 cloves garlic, smashed and peeled
-
1 teaspoon Calabrian chili paste, optional
-
1 teaspoon Tuscan salt blend
- 2 tablespoons lemon juice, from one large lemon
- Chopped parsley, for garnishing, if desired
Instructions
- Bring a large pot of salted water to a boil. Add the pasta to the boiling salted water and cook for 2 minutes less than package directions, about 9 minutes.
- While the pasta is cooking, heat a large skillet over medium-low heat. Add the oil and heat for about 1 minute. Add the garlic to the oil and cook, stirring often, until lightly golden, about 3 minutes. If using, add the calabrian chili paste. Add the Tuscan salt and cook for roughly 30 seconds until fragrant, stirring to combine, and turn off the heat.
- Using tongs, remove the pasta from the water and add directly to the skillet with the oil. Add the lemon juice and 2/3 cup pasta water and toss well to coat the pasta and form a creamy sauce. Taste the sauce and add more Tuscan salt if needed. Top with fresh chopped parsley, if using, and serve.
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