Lemon Herb Pasta

1. Salt and Cook the Pasta – Boil 250 g linguine or spaghetti in heavily salted water until 1 minute before al dente. Reserve at least 120 ml (½ cup) pasta water, then drain.
2. Low and Slow Garlic – Heat 60 ml (4 tbsp) olive oil over medium-low in a wide skillet. Add 5 cloves thinly sliced garlic and 1 g (½ tsp) red pepper flakes. Cook gently for 3–4 minutes until golden and fragrant. Don’t rush — burnt garlic ruins the dish.
3. Build the Sauce – Add 60 ml (¼ cup) pasta water to the skillet and simmer for 30 seconds. Stir in zest of 1 lemon, 1 g (1 tsp) dried oregano, and a pinch of salt.
4. Toss and Emulsify – Add drained pasta and toss vigorously over medium heat, adding remaining pasta water a splash at a time until the sauce is glossy and clings to every strand. Remove from heat, then add juice of 1 lemon.
5. Finish and Serve – Fold in 15 g (¼ cup) fresh parsley and 10 g (¼ cup) fresh basil. Season generously with salt and cracked black pepper. Plate up and finish with 30 g (3 tbsp) cashew parmesan, a drizzle of 15 ml (1 tbsp) finishing olive oil, and extra lemon zest.

Common Mistakes:

• Cooking the garlic on too high a heat — it should gently sizzle, not fry. Burnt garlic is bitter and will ruin the dish.
• Not reserving pasta water — the starchy water is what makes the sauce glossy and emulsified.
• Adding lemon juice while still on the heat — add it off the heat to preserve brightness and prevent bitterness.

Notes:

• This is a pantry pasta — simple ingredients that transform into something elegant. Quality olive oil makes a significant difference.
• The final drizzle of finishing olive oil is not optional if you want that restaurant-quality result.

Storage:

• Best eaten immediately. Leftovers keep in the fridge for 1–2 days but the pasta will absorb the sauce. Reheat with a splash of water or olive oil over low heat.

Swaps:

• Use any long pasta — linguine, spaghetti, fettuccine, or bucatini all work well.
• Add capers, olives, or sun-dried tomatoes for extra depth.

Tips:

• Toss the pasta vigorously — this is what creates the emulsified, creamy-without-cream sauce.
• Use a ladle to reserve pasta water just before draining rather than trying to catch it after.