Photo Credit: Ray Kachatorian
One of the easiest pasta dishes youll ever make, this is great as a light meal or as a side dish, especially for grilled fish. #1 seller at my restaurant, GIADA, in Las Vegas!
2/3 cup olive oil
2/3 cup freshly grated Parmesan cheese
½ cup fresh lemon juice (from about 2 lemons)
¾ teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper, plus more to taste
1 pound dried spaghetti
1/3 cup chopped fresh basil
1 tablespoon grated lemon zest (from about 2 lemons)
In a large bowl, whisk the oil, Parmesan cheese, lemon juice, ¾ teaspoon of salt, and ½ teaspoon of pepper to blend. Set the lemon sauce aside. (The sauce can be made up to 8 hours ahead. Cover and refrigerate. Bring to room temperature before using.)
Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest. Toss the pasta with enough reserved cooking liquid, ¼ cup at a time, to moisten. Season the pasta with more salt and pepper to taste. Transfer to bowls and serve.