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.

Ingredients

• 2/3 cup olive oil
• 2/3 cup freshly grated Parmesan cheese
• ½ cup fresh lemon juice from about 2 lemons
• 3/4 teaspoon salt plus more to taste
• ½ teaspoon freshly ground black pepper plus more to taste
• 1 pound dried spaghetti, or any long pasta, such as fusilli lunghi
• 1/3 cup chopped fresh basil
• 1 tablespoon grated lemon zest from about 2 lemons

Procedure

1. In a large bowl, whisk the oil, Parmesan cheese, lemon juice, 3/4 teaspoon of salt, and 1/2 teaspoon 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.)
2. Meanwhile, bring a large pot of salted water to a boil.
3. Add the spaghetti and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
4. Drain, reserving 1 cup of the cooking liquid.
5. Add the spaghetti to the lemon sauce, and toss with the basil and lemon zest.
6. Toss the pasta with enough reserved cooking liquid, 1/4 cup at a time, to moisten.
7. Season the pasta with more salt and pepper to taste.
8. Transfer to bowls and serve.