We had this for dinner tonight. Just when I thought I was feeling too tired and too lazy to cook I remembered this recipe. It’s pretty much made completely of pantry items. The guacamole garden is still fruitful with jalapenos and I almost always have parsley and lemons on hand. I was impressed by how simple and delicious this dish was. I will definitely be making this again.
Adapted from The Best of Fine Cooking Fresh Fall 2007
1 Tbsp evoo
1 Medium onion
1/4 Tsp crushed red pepper flakes
1 Small jalapeno seeded and finely chopped
5 Tbsps butter
1 lemon juiced and zested
1/2 lb thin spaghetti
1/4-1/3 c chopped flat leaf parsely
1 Clove garlic
1/4-1/2 c grated parmesan cheese
Put water on to boil. Meanwhile dice the onion and carmelize in a large skillet with the red pepper flakes slowly over medium heat.
Add the pasta to the water once the water is boiling.
Prepare the gremolata by finely mincing the lemon zest, garlic, and parsley together.
When the onions are nicely browned add the diced jalapeno and cook for another minute. Turn off the heat and add the butter and lemon juice. Stir, scraping up the fond from the pan. Using tongs, transfer the pasta to the pan with the onions and toss. Add the gremolata and cheese and toss one last time. Adjust the seasoning and serve.