Lemon Capellini Salad for Late Summer Evenings
Bright, tangy capellini tossed with lemon, garlic, and Parmesan, finished with toasted breadcrumbs and torn basil. A 20-minute dinner that looks and tastes intentional.
Equipment
- Large Pot
- Fine-Mesh Strainer
- Large Mixing Bowl
- Microplane
- Small skillet
- Chef's Knife and Cutting Board
Ingredients
For the Pasta
- 12 oz capellini (angel hair)
- 1/2 cup finely grated Parmesan cheese
For the Dressing and Garnish
- 2 large lemons (juice of 1, zest of both)
- 1 small clove garlic, grated
- 1/3 cup good olive oil
- 1/4 cup toasted panko breadcrumbs
- handful fresh basil leaves, torn
- to taste flaky sea salt and black pepper
- salt for pasta water
Instructions
- Bring a large pot of generously salted water to a rolling boil.
- While the water comes up, toast the panko in a dry skillet over medium heat, tossing constantly, until golden – about 2 minutes. Remove from heat immediately and set aside.
- In the bottom of a large serving bowl, combine the juice of one lemon, the zest of both lemons, the grated garlic, a big pinch of salt, and several cracks of black pepper. Let sit for 1 minute.
- Whisking constantly, stream in the olive oil until the dressing is creamy and emulsified.
- Cook the capellini for 1 minute less than the package directs (about 3 minutes for most brands). Reserve 1/2 cup pasta water before draining.
- Drain the pasta in a fine-mesh strainer – do not rinse. Immediately add the hot pasta to the bowl with the dressing and toss well with tongs. If it looks dry, add a splash of reserved pasta water.
- Sprinkle the grated Parmesan over the pasta and toss again until the cheese melts into the sauce.
- Twirl the pasta into nests on plates. Top with toasted breadcrumbs and torn basil leaves. Finish with a generous pinch of flaky salt. Serve with lemon wedges on the side.
Notes
Don't rinse the pasta – the starch helps the sauce cling. Zest the lemons before juicing. Taste as you go: lemon intensity varies. Trust the pasta water to bring the sauce together if it separates. Even if you forget the garlic or over-toast the breadcrumbs, this will still taste good. Perfection is the enemy of dinner.