Linguine with Lemon, Basil, and Garlic Oil

There are days when I crave a really simple pasta.  Don’t get me wrong, I adore a good Penne alla Vodka or a heaping bowl of Carbonara.  But when the heat and humidity starts to rise (as it has this week), this is the pasta I crave. Fresh herbs, citrus, and a serious amount of garlic.

I also tend to crave simple dishes like this just prior to an upcoming trip- even more so when that trip involves constant dining out.  This Friday I depart for a whopping 9 day stay in Las Vegas.  Yes, 9 days.  I’m actually pretty excited about the actual work, just not so much the hotel food.  There will be some quality meals thrown in here and there, but for the most part I’ll be eating breakfast, lunch, and dinner at the Las Vegas Hilton.  So in preparation, I’m eating as much homemade fresh food as possible.  Simultaneously I’m cleaning out my fridge, as I’ve had zero time to go to the grocery store.  After these pasta leftovers are finished, our “homemade” meal will be pb&j for the rest of the week!

Linguine with Lemon, Basil, and Garlic Oil

Serves 4

1 lb linguine

1 c chopped fresh basil (not 1 cup leaves, 1 cup total chopped)

6 large cloves of garlic, minced

zest and juice of 1 lemon

good olive oil

salt

1/2 tsp black pepper

parm for serving

Set a large pot of water (with a heaping spoonful salt) to boil.  While heating, place minced garlic in a small sauce pan. Cover generously with good olive oil. Season with a pinch of salt and several grinds black pepper  Set to a very low heat and let cook while you make the rest of the meal.  Make sure the heat is very low as you don’t want the garlic to burn.

Once water is boiling, drop pasta.  Cook until al dente, 8-9 minutes.  Drain pasta and place in a large bowl.  Pour in garlic oil, chopped basil, lemon test, 1 tsp salt and several grinds black pepper.  Toss well.  Serve immediately with parm and extra lemon wedges alongside for topping.