- 1 tablespoon kosher salt
- 3 tablespoons olive oil
- 1 small-medium onion, thinly sliced
- 1 clove garlic, thinly sliced
- 1 tablespoon chili flakes
- Sea salt
- 1/2 pound spaghetti or pasta of your choice
- Zest of 1/2 lemon, plus a few squeezes of lemon juice
Adapted from wsj.com
Bring 3 quarts water, along with 1 tablespoon kosher salt to boil in a large pot.
Meanwhile, heat olive oil in a large sauté pan over medium-low heat. Once hot, gently sauté onions, garlic and chili flakes, stirring occasionally, until onions have softened and become translucent, about 10 minutes. Season with sea salt to taste.
Add spaghetti to boiling water, stirring after adding pasta to pot and then once again one minute later to prevent clumping or sticking. Cook according to package directions until al dente. Drain, reserving ¼ cup pasta water.
Add pasta and its reserved water to onion-garlic mixture, place pan over medium heat, and toss to coat spaghetti. Off heat, add lemon zest and a few squeezes of lemon juice, tossing pasta again to incorporate. Taste and add more lemon juice as needed. Season with sea salt to taste. Serve immediately.