Lemon and Olive Oil Pasta w/ carmelized lemons
A quick pasta dish packed with flavor. "Corto’s 100% EVO" is the base for a citrusy, spiced sauce.
Ing / Serves 4 12 oz dry spaghetti 6 tbl evo 2-3 lemons, in half moons 2 c yellow onion, thin-sliced lengthwise k/salt, to taste 5 thin-sliced gar/cl, 3⁄4 teaspoon turmeric 1⁄2 tsp ea crushed chili flakes, grnd coriander seeds, black pepper, 1⁄2 c fresh oregano leaves, rough-chopped lemon zest garnish
Directions SPAGHETTI Btb large pot of water; salt generously. Once boiling, cook spaghetti al dente, 7 min. Reserve 1 c pasta water. SAUCE Heat 2 tbl evo on med-high. Once hot, carefully add lemon slices; cook/stir til caramelized, 5-7 min. Set aside on plate. Wipe pan clean and turn down heat to med. Add 2 tablespoons evo to pan, then add the onion, garlic, and 1⁄2 tsp salt. Stir til coated w/ oil and salt. Cook/stir very soft, but not mushy a bit brown, about 7-9 min. Stir in turmeric, chili flakes, coriander, pepper. Once fragrant, add cooked pasta. 1⁄4 c pasta water. Stir to coat; add more pasta liquid, 1⁄4 cup at a time, to reach consistency. Then add lemons and oregano leaves; s/p to taste.
Serve with a drizzle of evo and lemon zest for garnish.