Classic Lemon Parsley Garlic Pasta

A vibrant, minimalist pasta dish that relies on the harmony of high-quality olive oil, fresh lemon zest, and pungent garlic for a bright and satisfying meal.

Ingredients

• 350 g spaghetti or linguine
• 100 ml extra virgin olive oil
• 8-10 cloves garlic
• 1 bunch fresh parsley
• 1 lemon
• 1 tsp red chili flakes
• to taste salt
• to taste black pepper
• to taste Parmesan cheese

Instructions

1. 1Slice the garlic

   

   Thinly slice eight to ten cloves of garlic on a wooden cutting board to prepare them for the base of the pasta sauce.

   Tip: Keep the slices consistent in thickness so they cook evenly without burning.
2. 2Chop the parsley

   

   Finely chop a bunch of fresh parsley, including the stems, on a wooden cutting board to add fresh flavor to the sauce.

   Tip: Using both leaves and stems adds depth to the herbal aroma.
3. 3Zest the lemon

   

   Use a zester to carefully grate the outer peel of one lemon, collecting the fragrant zest.

   Tip: Be careful to only zest the yellow part, avoiding the bitter white pith underneath.
4. 4Heat the olive oil

   

   Pour a generous amount of extra virgin olive oil into a large pan and place it over medium-low heat to prepare for sautéing the aromatics.

   Tip: Using a large pan ensures you have enough room to toss the pasta with the sauce later.
5. 5Sauté the garlic

   

   Add the thinly sliced garlic into the warmed olive oil, cooking gently until it releases its fragrance and turns a light golden color.

   Tip: Watch the heat closely; garlic can turn from golden to bitter very quickly.
6. 6Add chili flakes

   

   Stir in the red chili flakes to the skillet, allowing them to bloom in the hot oil along with the garlic for a subtle heat.

   Tip: Add the chili flakes just after the garlic begins to color so they dont burn.
7. 7Sauté the aromatics

   

   Add the red chili flakes, parsley stems, lemon zest, and fresh lemon juice to the pan with the golden garlic. Sauté these ingredients in the flavored olive oil for one to two minutes until fragrant.

   Tip: Be careful not to burn the garlic; keep the heat at medium-low for the best flavor infusion.
8. 8Create the pasta sauce

   

   Pour a ladle of the starchy pasta cooking water into the skillet. Stir the mixture continuously until the oil and water emulsify into a smooth, silky sauce.

   Tip: The starch in the pasta water is the secret to a perfectly glossy, cohesive sauce.
9. 9Deglaze with lemon juice

   

   Add the fresh lemon juice to the skillet with the sautéed garlic, parsley stems, and red chili flakes. Let the lemon juice sizzle in the hot oil for one to two minutes to develop a bright, aromatic base for the sauce.

   Tip: Be careful when adding liquid to hot oil; it may splatter slightly.
10. 10Toss with pasta

    

    Add the cooked al dente pasta directly into the skillet. Toss thoroughly to ensure every noodle is evenly coated in the silky garlic and lemon sauce.

    Tip: Toss gently with tongs to ensure the sauce coats the noodles without breaking them.
11. 11Season the pasta

    

    Sprinkle the pasta with salt and freshly ground black pepper to taste. Continue to toss the noodles until they are perfectly seasoned and glossy.

    Tip: Adjust the seasoning based on your preference, adding a little extra salt if the pasta water wasnt heavily salted.
12. 12Final garnish and serve

    

    Finish the dish by folding in the finely chopped fresh parsley. Serve immediately while hot, topped with a generous dusting of freshly grated Parmesan cheese.

    Tip: Add the parsley right at the end to keep its fresh, vibrant color and flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions