As long as you have pasta, garlic, and a little bit of oil, you can transform a “doing whatever for dinner” night into a memorable cooking experience.
Simple take on Pasta Al Limone
- 1 lb. pasta noodles
- ⅔ cup extra-virgin olive oil
- 4 garlic cloves, smashed
- 4 3″-long strips lemon zest
- 2 lemons, halved
- Salt and pepper, to taste
- 2 oz. Parmesan, finely grated (about 1 cup), plus more for serving
In a large pot, bring your water to a boil (make sure the water is well-salted!).
Once boiling, add your pasta noodles and cook until al dente or to your liking.
In a pan, heat the oil. Add in your garlic and sauté for a few minutes until the cloves begin to brown.
Add in your lemon zest, and squeeze in your lemon juice.
Let simmer for a few seconds to incorporate.
Once your noodles have cooked, transfer them into the pot and coat with the lemon dressing.
Add in your parmesan and toss until the mixture has coated the pasta evenly. If it is too thick, you can add some pasta water to loosen up the mixture.
Transfer to a plate and season with salt and pepper to taste, add the strips of lemon on top for garnish.
Herby Pasta with Roasted Garlic Oil
- Kosher salt
- 1tbsp. extra-virgin olive oil
- 8 roasted garlic cloves, smashed, ground w/oil (1/4 cup)
- 1 1/2 cups finely chopped arugula
- 1 cup pitted olives (sliced in half)
- 1/2-1 tbsp dried time (to taste, but somewhere in between)
- 3 tbsp. unsalted butter, cut into pieces
- 1 cup chopped basil leaves
- 3-4 tsp. fresh lemon juice
- (optional) 1 lb. mushrooms
- (optional) red pepper flakes. (to taste)
To make the roasted garlic oil (optional, you don’t have to make the oil, you could just sauté the cloves with your other ingredients, but I felt the garlic was too strong and overpowered the rest of the flavors. This way, you get that wonderful taste of garlic without the strength.)
In a pan, heat your oil and throw in your garlic cloves.
Cook over medium-high heat for about 10 minutes or until garlic is dark/golden brown
Transfer garlic and oil to a food processor or blender, and blend until a smooth mixture has formed.
Cook your pasta as you would normally.
In a pan, throw in your roasted garlic oil and finely chopped arugula and cook for about a minute.
Throw in the rest of your ingredients (order does not matter here, but I would recommend adding in the butter last)
Stir in your pasta and enjoy!
- 1/2 cup of extra-virgin olive oil, plus more for drizzling
- 6 garlic cloves, smashed
- 4 pints of cherry tomatoes (about 2 1/2 lbs.)
- 3/4 tsp. crushed oregano
- 2 large sprigs of basil, plus 1 cup of basil leaves
- 1 1/2 tsp. kosher salt, plus more for salting the pasta water
- 12 oz. pasta
Cook your pasta as desired.
Heat your garlic and oil in a sauté pan, then throw in your cherry tomatoes.
Cook the tomatoes until they begin to soften and smash them down (almost like you’re trying to cut them in half with your spoon) You don’t want to smash them completely, only about half.)
Throw in your oregano and cook for another minute.
Stir in your pasta and turn off the heat.
Once the ingredients appear to be well incorporated (note: this is a very loose sauce that will not “come together” like traditional marinara, just stir enough to incorporate the pasta and all of the ingredients)
Stir in your basil leaves
Plate and enjoy!