Pasta with Lemon and Basil (Parmesan)

lemonspaghetti One of the easiest pasta dishes you'll ever make, this is great as a light meal or as a side dish, especially for grilled fish. This dish was inspired by a famous pasta in Capri. The secret for this dish is to really let the pasta sit for a few minutes in the lemon mixture, and be sure to add that pasta water.

⅔ cup extra-virgin olive oil
⅔ cup Parmesan cheese, freshly grated
½ cup lemon juice, freshly squeezed (~ 2 lemons)
¾ tsp. sea salt
½ tsp. black pepper, freshly ground
1 lb dried spaghetti, or any long pasta, such as fusilli lunghi
⅓ cup fresh basil, chopped
1 Tbsp. lemon zest, freshly grated (~ 2 lemons)

In a large bowl, whisk the oil, Parmesan cheese, lemon juice, ¾ tsp. of salt, and ½ tsp. 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.

Makes 4 servings.