Sorrento Lemon Spaghetti

Name: Sorrento Lemon Spaghetti
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 pound spaghetti chitarra pasta; 1/2 cup lemon infused olive oil; 2 cups freshly grated Parmigiano Reggiano cheese, plus more to serve; 1/3 cup basil leaves, torn or coarsely chopped; Tuscan sea salt blend, for finishing

Just a few stellar ingredients yields a light and creamy pasta with all the brightness of Amalfi Coast lemons, and the sweetness of Italian basil. This is Italian simplicity at its very best. Buon appetito!

lemon spaghetti in a box

Rated 5.0 stars by 1 users

Servings

Prep Time

5 minutes

Cook Time

10 minutes

Ingredients

1 pound spaghetti chitarra pasta

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1/2 cup lemon infused olive oil
2 cups freshly grated Parmigiano Reggiano cheese, plus more to serve
1/3 cup basil leaves, torn or coarsely chopped
Tuscan sea salt blend, for finishing

Instructions

Bring a large pot of water to a boil over high heat. Season generously with the kosher salt, about 2 tablespoons per 10 cups of water. Cook the pasta until barely al dente, about 1 minute less than the package directions.
While the pasta cooks, in a large bowl, mix together the lemon oil and 1 cup of parmesan cheese. When the pasta is ready, use tongs to remove the pasta directly to the bowl with the sauce. Add a 1/2 cup of pasta water to the bowl along with the remaining cup of parmesan cheese and toss well to combine and coat the pasta in the light sauce. Add up to another 1/2 cup of pasta water as needed. Stir in the basil and serve with more cheese if desired. Finish with a sprinkle of herbed sea salt blend.

nut free

vegetarian

1 comment

Jeannette - Jun 09

Thanks to a visit to Sorrento, my husband and I love all things lemon. Another easy pasta dish to make that was simple but tasty! Another one of Giada’s recipes to put on repeat!