Lemon vinaigrette bucatini + Garlic Bread Crumbs

I love this recipe, the combination of that extra virgin olive oil + the zesty lemon flavor gives me all the light and crisp flavor feels. Adding more of the olive oil into the bread crumbs and then topping with more lemon zest at the end is what takes this one to another level.

What You Need

• 1/2 lb bucatini pasta (fresh is best) ​
  

To Make The Vinaigrette:

• 1/2 cup EVOO
• 1/2 cup fresh lemon juice (2-3 lemons)

To Make The Breadcrumbs:

• 6 garlic cloves
• 5 slices of Italian bread
• 1 tbsp EVOO
• 1/2 cup parmesan cheese

What To Do

1. Boil a large pot of water to cook the bucatini pasta.
2. To make the breadcrumbs you'll want to process the bread in a food processor. Add in the minced garlic, EVOO and parmesan after the bread is crumbs are...crumb sized lol.
3. Toast the breadcrumbs in the oven (350 F, for 5-7 minutes) or stovetop until crispy - the olive oil helps them crisp up. Set aside until it's time to top the pasta.
4. While you are waiting for the pasta to cook, make the vinaigrette by vigorously whisking together the EVOO and lemon juice. Save the lemons to use their zest in the next step!
5. Combine the vinaigrette with the pasta, plate it and then top with the bread crumbs, some lemon zest and fresh parmesan cheese. Season with salt & pepper as needed.