Ingredients
- 12 ounces dry spaghetti pasta
- 2 cloves garlic, thinly sliced
- 1 small red onion, thinly sliced
- 1 lemon, 4 strips zest removed and thinly sliced
- 2 tablespoons lemon juice
- 1/2 cup dry white wine
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 pints tomatoes (assorted color cherry or grape tomatoes, halved)
- 1/2 cup parsley leaves, roughly chopped
- 1 cup basil leaves, rough chopped
- Grated Parmesan, for serving
How to Make
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Step 1: In large skillet or Dutch oven, place spaghetti (it should lie flat on the bottom, may need to break in half). Add garlic, onion, lemon juice, wine, oil, 4 cups water, 3/4 tsp salt and 1/2 tsp pepper. Bring to a boil and boil gently, stirring frequently, 5 minutes.
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Step 2: Fold in tomatoes and continue to boil gently until pasta is al dente and nearly all liquid has been absorbed (absorption will continue).
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Step 3: Stir in lemon zest and parsley, then fold in basil. Serve with grated Parmesan if desired.
We hope you enjoy this recipe!
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