Cappellini with Lemon, Garlic and Parsley
For colorful and flavorful variations, add 1/2 cup halved cherry tomatoes; 1/2 cup chopped, pitted black or green olives; or 1 Tbs. each minced fresh thyme, rosemary and sage to the pasta when you add the parsley.
- 1/2 cup olive oil
- 4 large garlic cloves, minced
- 1 lemon, zested and juiced, with all of the zest and half of the juice reserved
- 1 tsp. plus 2 Tbs. salt, plus more, to taste
- Freshly ground pepper, to taste
- 1 lb. cappellini or spaghettini
- 1/2 cup minced fresh flat-leaf parsley
Make the sauce
In a large fry pan over low heat, warm the oil. Add the garlic and sauté until fragrant but not golden, 1 to 2 minutes. Remove from the heat and stir in the lemon zest, the lemon juice and the 1 tsp. salt. Season with pepper. Transfer the sauce to a large serving bowl.
Cook the pasta
Meanwhile, bring a large pot of water to a boil over high heat. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta, reserving about 1/2 cup of the cooking water.
Add the pasta to the sauce along with the parsley and toss to combine. Add as much of the cooking water as needed to loosen the sauce. Season with salt and pepper and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).