A mixed bag of plain and spinach garganelli from Emilia-Romagna had been patiently waiting in my cupboard for the perfect application. Nothing rich and saucy came along, so instead, I decided to try it with this basic lemon and oil preparation.

Garganelli (which, not very appetizingly, translates to “small esophagus”) is thin, rolled tube pasta, ridged to most effectively hold sauce. It is sometimes difficult to find, but available in some gourmet food shops, or to order online. Or, if it is an option for you, it can be made by hand, which involves a little more patience than typical pasta, as it must be “combed” and then hand-formed. Garganelli works best as sauce-holding pasta, for which penne could be substituted, but I think it also works nicely with a dish like this. The noodles are substantial, a little bit toothy, and the ridges manage to keep each piece coated with the thin ingredients and olive oil in this recipe. It’s a great choice if you love the actual pasta component of a pasta dish as much as its added ingredients.

Of course, this recipe can be used with any pasta of your choice, and makes an excellent Spaghetti al Limone. Instead of a creamy consistency, this basic formula is balanced between the tangy lemon and fruity olive oil, with a salty bite from capers and a little perk from mint.

10 oz. garganelli, or the pasta of your choice
zest and juice of one medium sized lemon
3 tablespoons of your favorite, high-quality olive oil
1/4 cup grated Parmigiano-Reggiano + more for shaving (a long vegetable peeler works great for this)
chiffonade of a few mint leaves (a pungent variety, or substitute basil)
2 tablespoons capers, drained
sea salt and freshly ground black pepper

Cook the pasta according to package directions, be careful to not overcook.

Whisk the lemon juice and olive oil together in a bowl, add grated parmesan, capers, lemon zest, and salt and pepper to taste.

Drain the pasta, reserving a couple tablespoons of the pasta water and return to the warm pot. Toss in the water and lemon/oil mixture.

Top each serving with a few shavings of Parmigiano and a pinch of mint.