Serves: 2–3
Prep time: 10 mins
Cook time: 15 mins
Â
Ingredients
-
250g spaghetti (or linguine)
-
Zest and juice of 1 lemon
-
2 cloves garlic, finely sliced
-
Salt and freshly ground black pepper
-
Optional: grated Parmesan or Pecorino Romano for serving
Â
Instructions
-
Cook the pasta - Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Reserve about ½ cup of the pasta water, then drain.
-
In a large pan, gently warm the Extra Virgin Olive Oil over low heat.
-
Add the garlic slices and cook until fragrant and just turning golden for about 1- 2minutes.
-
Add lemon and Thyme oil - Stir in the lemon zest and juice, and Thyme oil plus a small splash of the reserved pasta water. Swirl the pan to create a light emulsion.
-
Toss the pasta - Add the drained spaghetti to the pan. Toss to coat well in the lemon or thyme oil and add Parmesan or Pecorino Romano (optional)
-
Season generously with salt and pepper, and add a touch more pasta water if it needs moisture.
-
Serve -Plate the pasta and drizzle with a little more thyme oil or lemon oil.
-
Garnish with fresh thyme leaves and (optionally) a sprinkle of Parmesan.