8 oz. spaghetti
5 Tbsp. butter
3 cloves garlic, minced
1 c. fresh Italian parsley, finely chopped
1 ½ - 2 tsp. oregano
The zest and juice of one whole lemon
Fresh ground pepper
Feta Cheese, if desired
Kalamata Olives, seeded, if desired
Pine Nuts, if desired
Sliced and seeded Roma tomatoes, if desired
1. To brown butter, place in a saucepan over medium-low heat, for about 10 minutes, watching carefully to not burn. Stir often. When you see bits of brown floating in the butter and it has a nutty aroma, remove from the heat and immediately add the minced garlic.
2. While butter is browning, cook the pasta according to package directions. Stir together the lemon juice and zest with the parsley, oregano, and ground pepper.
3. Drain the pasta when al dente and stir in the lemon juice mixture, allow to sit in this acidic mixture for a minute or two, then add the browned butter. (It is essential to add the acid before the fat, the fat will prevent the acid from absorbing into the food, making it a less intense flavor if it is not added in this order).
4. Toss with feta, olives, pine nuts and tomatoes.