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This recipe comes together in minutes with just a handful of ingredients, yet tastes like so much more!
SOOC Garlic Olive Oil adds rich, savory warmth, while their Sicilian Lemon Balsamic Vinegar brings bright, citrusy complexity. The simplest ingredients, elevated in just the right way!
1lb. spaghetti
2/3 cup SOOC Garlic Olive Oil, divided
2 tbsp. SOOC Sicilian Lemon Balsamic Vinegar, divided
1 tbsp.SOOC Lemon Pepper Seasoning
5 large garlic cloves, sliced
1 cup freshly grated Parmesan cheese
juice of 3 lemons (about 1/3 cup)
zest of 1 lemon
1/2 cup fresh basil leaves, torn
salted to taste
Begin by cooking your spaghetti, according to package instructions. For the best results, heavily salt your water and cook to the low end of the suggested time amount to ensure the pasta is al dente.
Do not overfill your pot with water (only add enough to ensure pasta is fully covered when cooking). This will help the pasta water become super starchy, which will help create a thick and luxurious sauce.
Reserve one cup of the pasta water before draining.
Next, to a small skillet, add half of your SOOC Garlic Olive Oil, 1 tbsp. of SOOC Sicilian Lemon Balsamic Vinegar and your sliced garlic.
Sauté over a medium heat until sizzling and garlic is beginning to become golden brown.
Then, to a large bowl add your parmesan, lemon juice and zest, the remaining garlic olive oil, 1 tbsp. SOOC Sicilian Lemon Balsamic Vinegar, sautéd garlic/oil, SOOC Lemon Pepper Seasoning, a splash of pasta water and salt to taste. Whisk well to combine until you have formed a smooth sauce.
Add your pasta into your sauce, along with the remaining reserved pasta water. Stir gently so that the pasta finishes cooking in the sauce and absorbs all of the liquid.
Add your fresh basil at the end, give it one more stir and then serve!
