When summer is in full swing and your basil plant is exploding, this is the pasta we make at home, the kind of dish that takes 20 minutes and tastes like a Mediterranean vacation. Lemon, basil, garlic, and parmesan. That's the whole flavor profile. The toasted almonds add crunch and a buttery, nutty depth that makes the dish feel finished rather than light. Twenty minutes from boiling water to plating.
The trick is to use two basil sources: fresh basil torn over the top for the bright, peppery hit, and a basil-infused olive oil through the sauce for a deeper, herbal base. Together they create a layered basil presence that fresh leaves alone can't match.
Ingredients
- 1 lb spaghetti or linguine
- ½ cup Kofinas Basil Infused Olive Oil
- 2 tablespoons Kofinas Extra Virgin Olive Oil
- 5 garlic cloves, thinly sliced
- Zest and juice of 2 large lemons
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon kosher salt
- Freshly ground black pepper
- ½ cup grated Parmesan or Pecorino Romano
- ⅓ cup sliced almonds, toasted
- 1 cup fresh basil leaves, torn
- Extra Parmesan and lemon zest for serving
Serves 4.
How to Make It
- Bring a large pot of heavily salted water to a boil. The water should taste like the sea. Cook the spaghetti to 1 minute shy of al dente per package directions.
- Toast the almonds while the pasta cooks. Heat a dry skillet over medium heat. Add the sliced almonds and toast for 3-4 minutes, stirring often, until deeply golden and fragrant. Transfer to a plate.
- Make the sauce. In the same skillet (off the heat), combine the basil olive oil and EVOO. Place over medium-low heat. Add the sliced garlic and red pepper flakes. Cook for 3-4 minutes, stirring constantly, until the garlic is light golden. Never brown.
- Add the lemon. Add the lemon zest and lemon juice to the pan. Stir to combine. Remove from heat to keep the basil oil fresh and aromatic.
- Reserve pasta water. Before draining, scoop out 1 cup of starchy pasta water.
- Combine. Add the drained pasta to the skillet with the lemon-garlic oil. Toss with tongs. Add ½ cup of the reserved pasta water and toss again to emulsify into a glossy sauce.
- Finish off-heat. Add the grated Parmesan, half the toasted almonds, half the torn basil, salt, and pepper. Toss until the cheese melts and the pasta is coated in the silky sauce.
- Serve. Divide among bowls. Top with the remaining almonds, more torn basil, extra Parmesan, and a final pinch of lemon zest. Serve immediately.
Tips for the Best Lemon Basil Spaghetti
Use both lemon zest and juice. The zest carries the floral, aromatic oils; the juice adds the bright acidity. Both together give you the full lemon character. Using just one tastes flat.
Don't brown the garlic. Burnt garlic ruins this dish in seconds. Keep the heat at medium-low, stir constantly, and pull the pan from the heat the moment the garlic turns light gold and smells fragrant.
Toast the almonds well. Three or four minutes in a dry skillet transforms sliced almonds from forgettable to deeply nutty. This is one of those small steps that defines the dish.
Use two basil sources. Basil-infused olive oil for the cooked sauce + fresh torn basil for the finish = a deep, layered basil flavor that a single source can't deliver.
Add the cheese off heat. Parmesan added to a hot pan can clump. Stir it in after removing the pan from heat for a smooth, even coating.
Eat immediately. Pasta with a light olive oil sauce doesn't hold well. Make it just before serving and don't reheat. Leftovers get gummy.
Summer Pasta at Its Best
This is the kind of pasta that turns a summer night into something memorable. Twenty minutes of work, a few good ingredients, and a flavor that tastes like Italy on vacation. Our Basil Infused Olive Oil is the secret. It builds in deep basil character that fresh leaves alone can't replicate. Pair with our Extra Virgin Olive Oil from Crete for the base flavor, and finish with plenty of fresh basil and a final crack of black pepper. Explore our full Infused Olive Oils collection for more pasta-night ideas. For a more savory version, swap the basil oil for our Mediterranean Herb Infused Olive Oil. Or for a bolder citrus note, try Lemon Zest Infused Olive Oil in the sauce, it doubles down on the lemon character.
Frequently Asked Questions
What pasta shape is best for lemon basil spaghetti?
Long pasta shapes work best. Spaghetti, linguine, bucatini, or angel hair all carry oil-based sauces well. The long strands let the oil and lemon coat every bite. Short pasta like penne doesn't allow for the same coating.
Can I use bottled lemon juice?
Fresh is much better. Bottled lemon juice tastes flat, slightly metallic, and lacks the aromatic oils from the zest. For a dish this simple, the difference is noticeable. Two fresh lemons are worth the small extra effort.
Why is my lemon pasta bitter?
Usually because of overcooked garlic, too much white pith from the lemon, or too much zest. Avoid grating into the white pith (it's bitter), and stop adding zest when you've got about a tablespoon.
What can I substitute for basil-infused olive oil?
A regular extra virgin olive oil plus an extra ¼ cup of fresh basil added during cooking. The flavor will be slightly less integrated, but still excellent.
Can I make this vegan?
Yes. Skip the Parmesan or substitute nutritional yeast or a vegan parmesan alternative. The lemon, basil, and toasted almonds carry the dish without dairy.
What goes well with lemon basil spaghetti?
A simple side salad with arugula and shaved Parmesan, garlic bread, grilled chicken or shrimp, or a glass of dry white wine like Pinot Grigio or Sauvignon Blanc. For a vegetarian main, add roasted cherry tomatoes or sautéed zucchini ribbons.
