Let me tell you, not only was this one of the easiest dishes I've ever made, but it was so tasty that I ate about half a box of pasta in one sitting. No, that's not advisable, but it's almost unavoidable due to just how good this stuff tastes.
I did this with spaghetti, and frankly, I think any long pasta would work well. I don't anything like a rotini or penne would make a nice pairing with the sauce. But that's just me.
Ingredients:
- 1/2 box of spaghetti
- 2 decent-sized cloves of garlic, crushed or minced
- 1 Tbsp extra virgin olive oil
- 1-2 Tbsp really good "sipping" olive oil (super tasty, but nothing you'd cook with)
- 1 large lemon
Implements:
- Big pasta cooking pot
- Large non-stick skillet for sauce
- Garlic crusher or chef's knife for mincing
- Microplane/zester
- Tongs
- Once you've gotten your water up to boil, salt it like you've never salted anything before. I've often heard that you want your pasta water to be as salty as the Mediterranean. Mine might have been as salty as the Dead Sea, but it was just that much tastier.
- Put the pasta in the boiling water (check the package for the proper timing). Don't forget to stir it around periodically so the pasta doesn't stick.
- While the pasta is cooking, heat up a non-stick skillet over medium/medium-low heat with the extra virgin olive oil (not the super good stuff)
- When the oil has come up to temperature (shimmering slightly), put in the garlic. The point here is to brown it slightly, but watch out - burned garlic is one of the nastiest tastes on the face of the Earth...very bitter, almost metallic. If you're concerned, lower your flame.
- Did you stir the pasta?
- While the garlic is browning, rinse off your lemon and use a microplane (or zester) to put the zest of the entire lemon into the oil/garlic mixture. The aromas will begin to dance and it is such a happy fragrance.
- Cut the lemon in half, and squeeze in the juice from one half. My lemons were particularly large, so feel free to put in the lemon from a whole lemon. Just depends on how citrusy you want your dish. Stir in the juice and the zest.
- Turn off the heat under the skillet and just make sure the sauce is combined.
- Assuming you've stirred your pasta periodically, by the time the buzzer has gone off, you've got some perfectly al dente and separated pasta. Take your tongs and pull out some of the pasta. Let the water drip off of it, and add it to the skillet. Take the tongs to make sure the pasta is covered with the sauce. Repeat with the next bunch of pasta and continue until you've got the half box of pasta rolling around with the sauce.
- Since the skillet has been turned off, it's now "safe" to add in the really good olive oil. Choose a deeply-colored olive oil that you might use for dipping bread and pour in 1 tablespoon of the sipping olive oil. (If you don't have that great bottle of olive oil, you can use your extra virgin olive oil, but I wouldn't put as much on it.)
- Turn the pasta around in all the sauce once again, and separate into two bowls. Make sure each person has some garlic, some lemon zest, and some of the olive oil/lemon juice mixture. Just to top it off, if you've got the really good olive oil, drizzle on one more teaspoon or so to each of the servings.
I was so excited by this recipe that I posted my glee to Facebook stating I had "just had some killer lemon garlic spaghetti." A friend of mine from Italy responded with, "Spaghetti with lemon and garlic???? You are spaghetti's killer." I'm guessing that means this is not one of the approved sauces for the pasta, but boy did I love it. In fact, I've got leftovers for lunch today. :-)
2 comments:
That sounds really interesting, if non-intuitive. Whenever I hear about anything sauteed with lemon and garlic, I want to add capers. Not sure if that would work here.
Yeah, I'd think they would pretty well, actually. I just can't stand the little briny things, so it would never even occur to me to add them. If you try this recipe and you add them, let me know how it works out.
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