Pasta Limone Inspired by Osteria 16
One place very high up on my Copenhagen bucket list is Osteria 16. I keep drooling over the pasta videos they share on Instagram—the simplicity is striking. And yet, considering all that butter, oil, and cheese and the freshness of the ingredients, the dishes must taste incredible.
This Pasta Limone, as they call it, was a dish I couldn’t stop thinking about. It is so simple, you barely need a recipe. I wrote it down anyway.
A bowl of Pasta Limone topped with basil and a slice of lemon — ready for dipping.
Ingredients
Pasta, store-bought or hand-made you decide!
A good swish of olive oil
Garlic – roughly chopped or whole, depending on the desired intensity
Some chunks of butter (about 20g per portion)
Half a lemon per portion, plus an extra slice for serving
A generous handful of freshly grated parmesan per portion
Fresh basil, roughly chopped
A pinch of salt and freshly ground black pepper
Method
Cook the pasta in generously salted water until al dente. Drain and set aside.
In a large pan, heat a generous swish of olive oil. Add the garlic and butter, letting the butter melt, and the garlic gently infuse the oil.
Add the pasta to the pan and toss it so it’s fully coated with oil and butter. Squeeze in half a lemon per portion — straight into the pan.
Sprinkle with the parmesan and stir until it starts to melt into the sauce.
Add the chopped basil and gently toss everything one last time.
Serve with a slice of lemon on the side for extra tang, and a bit more parmesan or basil if you like.
It’s a perfect dish to turn to when craving something comforting but fresh. Let me know if you try it!
