• 1 pound spaghetti
  • 1/2 cup Milanese Gremolata Olive Oil
  • 2/3 cup grated Parmesan
  • 1 large garlic clove minced
  • 1/2 cup Sicilian Lemon White Balsamic
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon zest
  • 1/3 cup chopped fresh basil leaves


  1. Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes.
  2. Meanwhile, whisk the oil, Parmesan, garlic and Lemon Balsamic in a large bowl to blend.
  3. Drain the pasta, reserving 1 cup of the cooking liquid.
  4. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten.
  5. Season with salt and pepper.
  6. Garnish with lemon zest and chopped basil.

Original recipe and image found at Coronado Taste of Oils