From Chef Christian Reynoso
- 12 ounces dry spaghetti
- 6 tablespoons TRULY® 100% Extra Virgin Olive Oil
- 2-3 lemons, sliced into half moons
- 2 cups yellow onion, sliced thinly lengthwise
- kosher salt, to taste
- 5 garlic cloves, sliced thin
- 3⁄4 teaspoon turmeric
- 1⁄2 teaspoon crushed chili flakes
- 1⁄2 teaspoon ground coriander seeds
- 1⁄2 teaspoon freshly ground black pepper, plus more
- 1⁄2 cup fresh oregano leaves, roughly chopped
- lemon zest for garnish (optional)
If you’re in the mood for a quick pantry-ready pasta dish that’s packed with flavor, this recipe is for you. Corto’s TRULY® 100% Extra Virgin Olive Oil forms the base for this very citrusy, spiced sauce that’s full of flavor.
Bring a large pot of water to boil. Season generously with salt. Once boiling, cook spaghetti until al dente, approximately 7 minutes. Reserve 1 cup of pasta water.
Heat 2 tablespoons of the TRULY® 100% Extra Virgin Olive Oil in a large saute pan over medium high heat. Once hot, carefully add the lemon slices into the oil and cook, stirring occasionally until caramelized, about 5-7 minutes. Transfer to a plate and set aside. Wipe the pan clean with a paper towel and turn down the heat to medium.
Add 2 tablespoons of TRULY® 100% Extra Virgin Olive Oil to the pan, then add the onion, garlic, and 1⁄2 teaspoon salt. Stir the onion until coated with the oil and salt. Cook, stirring regularly until the onion has become very soft, but not mushy with a little caramelization, about 7-9 minutes. Stir in the turmeric, chili flakes, coriander, and black pepper. Once fragrant, add the pasta along with 1⁄4 cup of the reserved pasta water. Stir to coat the pasta well with the spiced onions; add more pasta liquid, 1⁄4 cup at a time, to reach the desired saucey consistency. Then add the lemon pieces and oregano leaves; salt and pepper to taste.
Serve on a large platter or on individual plates with a drizzle of the remaining 2 tablespoons of TRULY® 100% Extra Virgin Olive Oil and lemon zest for garnish.